Drain pineapple, reserving syrup. Add water to syrup to make one cup; heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Meanwhile, blend drained pineapple and cranberry sauce; fold into gelatin mixture. Turn into a 9 x 9 x 2 inch dish; chill until firm. Prepare dessert topping mix according to package directions. Fold in cream cheese; spread over gelatin. Toast pecans in 1 tablespoon butter in moderate oven (350 degrees) about 10 minutes; sprinkle over top of salad. Chill.
Makes 9 servings.
