1 (6 oz.) pkg. raspberry Jello
1 can whole cranberry sauce
1 (8 oz.) can crushed pineapple with juice
1/2 c. Ginger Ale
1/3 c. walnuts
1 container Cool Whip
1 (3 oz.) pkg. cream cheese

Dissolve Jello in 2 cups boiling water, stir in cranberry sauce, pineapple with juice and Ginger Ale. Chill until partially set. Stir in nuts and put in a 6 cup mold. Mix softened cream cheese and Cool Whip and spread on Jello.