1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkg. lemon flavored gelatin
1 (7 oz.) bottle ginger ale (or 7-up)
1 lb. jellied whole cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) cream cheese, softened
1/2 c. chopped pecans

Drain pineapple - reserve syrup. Add water to make 1 cup; heat to a boil. Dissolve gelatin in hot liquid. Cool. Gently stir in ginger ale. Chill until partially set. Blend fruits; fold into gelatin.

Turn into 9 x 9 x 2 inch dish. Chill until firm. Prepare topping as directed. Blend in cheese. Spread over gelatin. Toast nuts in 1 tablespoon butter at 350 degrees for 10 minutes.