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

Drain pineapple reserving liquid. Add water to syrup to make 1 cup. Heat until mixture is boiling. Dissolve Jello in hot liquid; cool. Gently stir in ginger ale. Chill until partially set.

Meanwhile blend pineapple and cranberry sauce. Fold in Jello mixture. Turn into 9 x 9 x 2 inch pan. Chill until firm. Prepare dessert topping according to directions. Fold in cream cheese and spread over the Jello. Toast pecans in 1 tablespoon butter in moderate oven (350 degrees) about 10 minutes. Sprinkle on top. Chill and cut into squares.