20 oz. crushed pineapple (canned)
6 oz. lemon flavored gelatin
1 c. ginger ale
2 c. cranberry sauce (jellied)
1 (2 oz.) pkg. dessert topping mix
8 oz. cream cheese, softened
1/2 c. pecans, chopped
1 tbsp. butter

Drain pineapple, reserving syrup. Add water to syrup to make 1 cup; heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set.

Meanwhile, blend drained pineapple and cranberry sauce; fold into gelatin mixture. Turn into 9"x9"x2" dish; chill until firm. Prepare dessert topping according to package directions. Fold in cream cheese; spread over gelatin. Toast pecans in butter in moderate oven, 350 degrees, about 10 minutes; sprinkle over top of salad; chill. Makes 9 servings.