1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon Jello
1 (7 oz.) bottle ginger ale
1 (1 lb.) 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

Drain pineapple, reserving syrup. Add water to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid. Cool. Gently stir in ginger ale. Chill until partially set. Blend fruits. Fold into gelatin. Turn into pan and chill firm. Prepare topping according to package directions. Blend in softened cream cheese. Spread over gelatin. Toast pecans in 1 tablespoon butter at 350 degrees for 10 minutes. Drain on paper towel. Sprinkle over top of gelatin. Chill. 9"x13" pan.