1 (13 oz.) can crushed pineapple
2 (3 oz.) pkg. lemon Jello
1 (7 oz.) bottle ginger ale
1 (1 lb.) can jellied cranberry sauce
2 oz. pkg. Dream Whip
8 oz. pkg. cream cheese, softened
1/2 c. chopped nuts

Drain pineapple, reserve syrup and add water to make 1 cup. Heat liquid to boiling and add Jello to dissolve. Gently stir in ginger ale. Chill to partially set.

Blend cranberry sauce and crushed pineapple and fold into Jello mixture. Pour into 9x9 inch pan and refrigerate to set.

Prepare topping, fold in softened cream cheese. Toast nuts in 1 teaspoon butter for 10 minutes at 350 degrees. Spread topping over set Jello, then sprinkle nuts over top.