1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkg. lemon gelatin
1 scant c. ginger ale (Canada Dry is best)
1 (16 oz.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans
1 tbsp. butter

Drain pineapple, reserving juice. Add water to juice to make 1 cup. Heat juice to boil, add gelatin. Stir to dissolve gelatin, then allow to cool. Gently stir in ginger ale, then chill until partially set. Blend fruits together and fold into gelatin. Turn into a 9x9x2 inch dish and chill until firm.

Prepare topping mix according to package. Blend in cream cheese. Spread over gelatin. Toast pecans in butter at 350 degrees for 10 minutes. Sprinkle nuts on top. Chill. Best if made the day before serving.