Cranberry and Chicken Delite

I always hate it when the word "delight" is spelled wrong, except in the case of the late 90's retrodiscofunkalicious group Deeeee-Lite (are they still around?). What, pray tell, makes this salad worthy of "delite"? Is it the 3 kinds of gelatin? The dill pickles?

Actually, it sounds like some crazy Midwestern pregnant lady was raidin her cupboards at 2 a.m. and decided to go with a "salad" for Fourth Meal. For your health!

Ingredients:
First Layer: (oooh, if layers are involved you know you're in for somethin interestin)
3 c. cranberry juice cocktail
1 pkg. strawberry gelatin
1 pkg. lemon gelatin
1 c. fruit cocktail (drained)
1 c. whole berry cranberry sauce (I assume this is not the kind that comes out can-shaped; then again, this is Midwest Cookin)

Second Layer:
2 envelopes unflavored gelatin (um)
1 (10 oz.) can condensed chicken broth (oh, I see. you're goin to make chicken broth jello. let me change that "um" to "yum"! heh...ha...ew.)
1 c. light cream
1 c. sour cream
1 c. tomato juice
Salt & pepper
2 c. chicken (diced & cooked)
1/2 c. celery (finely chopped)
1/2 c. dill pickles (finely chopped) (oh man, I almost lost it there - fruit cocktail, fruity jello, gelatinous chicken broth and pickles? what, did Mrs. Tairy Greene invent this recipe?)

Pan size: 9x13

How to:
Heat 1 c. cranberry juice to boilin. Add (fruity) gelatins and stir until dissolved. Stir in remainin juice. Chill until slightly thickened. Fold in fruit cocktail and cranberry sauce. Combine gelatin and chicken broth. Place over low geat ([sic]) and stir until gelatin is dissolved. Stir in cream, sour cream, and tomato juice. Season to taste with salt and pepper. Chill until slightly thickended ([sic] [again]). Fold in chicken, celery and pickles. Pour in a 9x13-inch pan and chill until firm. Pour cranberry layer on top and chill. Serve on greens. (Well, there you have it. There's what makes this a healthy salad. You serve it on greens, i.e., iceberg lettuce. DELITEFUL!)