1 (6 oz.) pkg. strawberry Jello
1 1/4 c. boiling water
1 can whole cranberry sauce
1 (16 oz.) can crushed pineapple
1 1/4 c. ginger ale
3/4 c. chopped nuts, pecans are best

Dissolve Jello in boiling water. Add cranberry sauce, mashing with potato masher. Add pineapple, juice included. Add ginger ale. Mix thoroughly. Refrigerate until mixture starts to congeal. Add chopped nuts, mixing well. Refrigerate until served. Keeps several days in refrigerator.