13 1/2 oz. can crushed pineapple, chilled
2 (3 oz.) pkg. lemon Jello or 1 lg. size
7 oz. bottle ginger ale (or 1 c.)
1 can cranberry sauce, chilled
2 oz. pkg. Dream Whip
8 oz. cream cheese, at room temperature
1/2 c. nuts

Drain pineapple. Reserve syrup. Add water to syrup to make 1 cup. Heat mixture to boiling. Dissolve Jello in hot liquid and cool. Gently stir in ginger ale; chill until partially set. (You can put pan in ice water, but be careful not to let it start to set up - keep stirring.) Blend pineapple and cranberry sauce (I prefer to have pineapple and cranberry sauce already cold in refrigerator and blend these before I start the recipe). Fold in gelatin mixture. Pour into 9 x 13 x 2 inch dish. Chill. Prepare Dream Whip and beat cream cheese; combine and spread over mixture. Sprinkle nuts over top.