1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon jello
1 (7 oz.) bottle ginger ale
1 (1 lb.) can cranberry sauce

Drain pineapple reserving syrup. Add water to equal 1 cup. Heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale. Chill until partially set. Meanwhile, blend pineapple and cranberry sauce. Fold into gelatin mixture. Turn into 9x13 pan.

TOPPING:

1 (2 oz.) pkg. Dream Whip
1 (8 oz.) cream cheese
1/2 c. chopped nuts

Prepare dessert topping mix, beating it and 1/2 cup milk into cream cheese. Spread over gelatin. Toast nuts in 1 tablespoon butter. Sprinkle over topping. Chill. Makes about 20 servings.