1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon Jello
1 (7 oz.) bottle ginger ale
1 lb. can jellied cranberry sauce
1 c. cream, whipped
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans

Drain pineapple, save juice. Add water to juice to make 1 cup heat until boiling. Dissolve Jello in hot liquid. Cool. Gently stir in gingerale, chill until partially set. Meanwhile, blend pineapple and cranberry sauce, fold into Jello mixture put in a 9 x 9 x 2 inch dish, chill until firm. Whip cream until stiff. Fold in cream cheese, spread over Jello. Toast pecans in 1 tablespoon butter in 350 degree oven, about 10 minutes. Sprinkle over salad. Chill.