1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkg. lemon-flavored gelatin
1 (7 oz.) bottle ginger ale
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 ( oz.) pkg. cream cheese, softened
1/2 c. chopped pecans
1 tbsp. butter

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 on top. Chill. This may be doubled easily; will serve 20-25. Sugar free gelatin works just as well. Serves 9. Doubled, served 20-25.