FROSTED CRANBERRY JELLO SALAD
1 (13 1/2 oz.) can crushed pineapple 2 (3 oz.) pkg. lemon Jello 7 oz. ginger ale 1 (1 lb.) can cranberry sauce 8 oz. cream cheese 1 (2 oz.) pkg. Dream Whip 1/2 c. chopped pecans Drain pineapple, reserving juice. Add water to make 1 cup. Boil; add Jello, stirring to dissolve. Stir in ginger ale. Blend pineapple and cranberry sauce. Fold into Jello. Chill in 9x9 inch dish. Make Dream Whip according to package directions. Beat in cream cheese. Spread over Jello and top with pecans. May add 1/4 to 1/3 cup powdered sugar to topping, if desired.

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