1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon jello
1 (7 oz.) bottle ginger ale
1 (1 lb.) can jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans

Drain pineapple, reserving syrup. Add water to syrup to make 1 cup, heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Blend drained pineapple and cranberry sauce; fold into gelatin mixture. Turn into 9 x 9 x 2 dish; chill until firm. Prepare dessert topping according to package directions. Fold in cream; spread over gelatin. Frost pecans in 1 tablespoon butter in oven 350 degrees for 10 minutes. Sprinkle over top of salad. 9 servings.