13 1/2 oz. can crushed pineapple
2 (3 oz.) lemon flavor Jello
7 oz. ginger ale
1 lb. can jellied cranberry sauce
1 pkg. dessert topping mix
8 oz. cream cheese (softened)
1/2 c. chopped pecans

Drain pineapple reserving juice. Add water to juice to make one cup. Heat to boil. Dissolve Jello in hot liquid. Cool to room temperature. Gently stir in ginger ale and chill until partially set. Blend pineapple and cranberry juice. Fold into gelatin., Pour into 9x9x2 dish. Chill until firm.

Prepare dessert topping as directed on box and blend in cream cheese. Spread on Jello. Toast nuts in one tablespoon of butter at 350 degrees for 10 minutes. Sprinkle on top.