1 (13 1/2 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. lemon gelatin
Juice from 1 orange
1 tbsp. grated orange rind
1 (1 lb.) can jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. pecans, chopped
1 tbsp. butter

Drain pineapple, reserving liquid, add water to make 1 cup; heat to boil. Dissolve gelatin in hot liquid, remove from heat. Add cold water to orange juice to make 1 cup, add to gelatin. Chill until partially set. Blend pineapple, rind, and cranberry sauce. Fold into gelatin. Spoon into 3 cup ring mold, chill firm.

Prepare topping according to package. Blend in cheese and nuts that have been toasted in 1 tablespoon butter at 350 degrees for 10 minutes. Spoon into small bowl that will sit inside ring and chill.