1 (15 1/4 oz.) can unsweetened crushed pineapple, undrained
1 (6 oz.) pkg. lemon flavored gelatin
1 (16 oz.) can whole-berry cranberry sauce
1 c. ginger ale
1 c. chopped celery
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
1/2 c. chopped pecans, toasted

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 2 cups. Bring to boil, and remove from heat. Add gelatin, stirring until gelatin dissolves. Add cranberry sauce, stirring until blended. Stir in ginger ale. Chill until the consistency of unbeaten egg white; fold in reserved pineapple and celery. Spoon mixture into a lightly oiled 13x9x2 inch dish; cover and chill until firm.