1 lg. pkg. lemon Jello
1 lg. can crushed pineapple
1 can cranberry (whole) sauce
1 c. ginger ale
Lg. container Cool Whip
8 oz. pkg. cream cheese, softened

Drain pineapple and save the juice. Add enough water to the pineapple juice to make 1 cup liquid. Heat the liquid until it boils. Now dissolve the Jello in this pineapple juice liquid. Cool. Gently stir in 1 cup ginger ale. Let set until thick. Blend pineapple and cranberry sauce; fold into Jello. Chill until firm. Combine Cool Whip and cream cheese and spread on top of Jello salad.