1 (13 oz.) can crushed pineapple (1 2/3 c.)
2 (3 oz.) pkg. or 1 (6 oz.) box lemon Jello
1 (7 oz.) bottle ginger ale (about 1 c.)
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix (Dream Whip)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans or other nuts

Drain pineapple, reserving syrup. Add water to syrup to make 1 cup. Heat to boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale, chill until partially set. Blend drained pineapple and cranberry sauce, fold into gelatin mixture. Turn into 9"x9"x2" dish. Chill until firm. Prepare dessert topping according to directions and fold in cream cheese. Spread over gelatin. Toast pecans in 1 tablespoon butter in moderate oven, 350 degrees, about 10 minutes. Sprinkle over top of salad. Makes 9 servings.