1 can of crushed pineapple (13 1/2 oz.)
1 bottle gingerale (7 oz.)
1 pkg. dessert topping mix (2 oz.)
1 pkg. (8 oz.) cream cheese, softened
2 pkgs. lemon Jello (3 oz. each)
1 can (1 lb.) or 2 c. jellied cranberry sauce
1/2 c. chopped pecans

Drain pineapple and reserve syrup. Add water to make 1 cup and heat to boiling. Dissolve Jello in the hot liquid. Let that cool. Gently stir in gingerale. Chill until partially set. Blend fruits and fold into gelatin. Turn into 9 x 9 x 2 inch dish. Chill firm. Prepare topping according to package. Blend in the cheese. Spread over gelatin and sprinkle with nuts.