1 (13 1/2 oz.) can (1 2/3 c.) crushed pineapple
2 (3 oz.) pkgs. OR 1 (6 oz.) lemon flavored gelatin
1 (7 oz.) bottle (about 1 c.) ginger ale
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened

Drain pineapple, reserving syrup. Add water to syrup to make 1 cup; heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set.

Meanwhile, blend drained pineapple and cranberry sauce; fold into gelatin mixture. Turn into 9 x 9 x 2 inch dish; chill until firm.

Prepare dessert topping according to package directions. Fold in cream cheese, spread over gelatin. Toast pecans in 1 tablespoon butter in moderate oven (350 degrees) for about 10 minutes; sprinkle over top of salad. Chill. Makes 9 servings.