1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon gelatin
1 (7 oz.) bottle ginger ale
1 lb. can jellied cranberry sauce
1 sm. container Cool Whip
1 (8 oz.) pkg. cream cheese
1/2 c. chopped nuts

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 partly set.

Blend fruits and fold into gelatin. Put into a 9x9x2 inch dish. Chill until firm. Blend Cool Whip and soft cream cheese. Spread on gelatin. Top with nuts.