1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkg. 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 a boil. Dissolve Jello in hot liquid and cool. Gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce; mix into Jello. Turn into a 9 x 9 or 13 x 9 inch dish. Chill until firm. Prepare topping according to package. Blend in cream cheese. Spread over Jello. Toast nuts in one tablespoon batter at 350 degrees for 10 minutes. Sprinkle on top. Serves 9.