1 (15 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon Jello
1 c. (8 oz.) ginger
1 (1 lb.) can jellied cranberry sauce
1/2 (12 oz.) carton Dream Whip
1 (8 oz.) pkg. softened cream cheese
1/2 c. chopped nuts

Drain pineapple, reserving liquid. Add water to make a cup. Heat to boiling; dissolve Jello in this. Cool; stir in ginger ale. Chill until partially set. Blend in fruit. Turn into 9 x 9 x 2 inch pan. Toast nuts in 1 tablespoon butter 10 minutes. Blend in cheese and Dream Whip. Spread over top. Sprinkle with nuts.