13 1/2 oz. can crushed pineapple
2 (3 oz.) pkgs. Jello (cherry and lemon)
7 oz. bottle gingerale
1 lb. can cranberry sauce
2 oz. pkg. Dream Whip
8 oz. pkg. cream cheese (softened)
1/2 c. chopped pecans
1 tbsp. butter

Drain pineapple (use syrup and water to make 1 cup). Heat to boiling. Add Jello and cool. Stir in gingerale and chill. Blend pineapple and cranberry sauce, then add to Jello. Pour in 9x9 dish and chill until firm. Prepare Dream Whip according to directions. Beat in cream cheese and spread on top of Jello. Toast nuts in butter (on foil in oven at 350 degrees for 10 minutes). Sprinkle on top and cut in squares.