(I make this almost every Christmas--it's delicious!)

13 oz. crushed pineapple, drained (reserve juice)
6 oz. pkg. lemon Jello
1 c. gingerale
1 lb. can jellied cranberry sauce
8 oz. (each) Cool Whip, softened cream cheese
3/4 c. chopped pecans, toasted in oven with 1 tbsp. butter

Add water to reserved juice to make 1 cup; heat until mixture is boiling, dissolve Jello in hot liquid; cool. Gently stir in gingerale; chill until partially set. Blend drained pineapple and cranberry sauce; fold into Jello mixture; pour into 9x9 glass dish and chill until firm.

Mix Cool Whip and cream cheese; spread over Jello mixture; add toasted pecans on top; chill.