1 (15 oz.) can unsweetened, crushed pineapple, undrained
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole berry cranberry sauce
1 c. ginger ale
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton Cool Whip, thawed
1/2 c. chopped pecans, toasted

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to measure 2 cups. Bring to boil and remove from heat. Add Jello, stirring until Jello dissolves. Add cranberry sauce, stirring until blended. Stir in ginger ale. Chill until the consistency of unbeaten egg whites. Fold in pineapple. Spoon mixture into a lightly oiled, 13 x 9 x 2 inch dish. Cover and chill until firm. Beat cream cheese at medium speed of electric mixer until light and fluffy. Fold in whipped topping. Spread mixture over salad and sprinkle with pecans. Cover and chill until firm.