1 2/3 c. crushed pineapple (drain and reserve the juice)
2 (3 oz.) pkgs. strawberry jello
1 (7 oz.) bottle ginger ale
1 (1 lb.) can whole cranberry sauce

Add water to juice to make one cup. Heat to boiling point. Add jello and stir to dissolve; cool. Stir in ginger ale. Chill until partially set. Add pineapple and cranberry sauce. Pour into 9x11 pan. Chill until firm.

Soften 1 (8 ounce) package cream cheese. Prepare 1 package Dream Whip. Fold together. Spread over cranberry mixture. Toast pecans in butter for 10 minutes in a 350 degree oven. Sprinkle over topping. This is best made one day ahead. Serves 12.