1 (13 1/2 oz.) can crushed pineapple (or 1 2/3 cups)
2 (3 oz.) pkgs. lemon Jello
1 c. ginger ale
1 (1 lb. can) 2 cups 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 syrup to make 1 cup; heat mixture until boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Meantime, blend drained pineapple and cranberry sauce; fold into gelatin mixture. Turn into 9 x 9 dish; chill until firm. Prepare dessert topping according to package directions. Fold in cream cheese; spread over gelatin. Toast pecans in 1 tablespoons butter in 350 degree oven about 10 minutes; sprinkle over top of salad. Chill. Serves 9.