1 (13 1/2 oz.) can crushed pineapple
1 lg. pkg. lemon jello
1 c. gingerale
1 lb. can jellied cranberry sauce
1 (9 oz.) carton Cool Whip
1 (8 oz.) pkg. cream cheese
1/2 c. chopped nuts

Drain pineapple and reserve syrup. Add water to syrup to make 1 cup. Heat until boiling, dissolve jello in hot liquid. Cool. Gently stir in gingerale. Chill until partially set. Blend drained pineapple and cranberry sauce. Fold into jello mixture. Turn into a 9 x 7 x 2 inch pan. Chill until firm. Fold Cool Whip into soft cream cheese, spread over jello and sprinkle nuts over top. Cut in squares and serve on a fluffy lettuce leaf.