1 (15 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon flavored gelatin
1 can ginger ale
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans

Drain pineapple, reserving syrup; add water to make 1 cup; heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Blend fruits; fold into gelatin. Turn into 9x9x2 inch dish; chill firm.

Prepare topping according to package. Blend in cheese; spread over gelatin. Toast nuts in 1 tablespoon butter at 350 degrees for 10 minutes; sprinkle atop. Serves 8.