1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon flavored gelatin
1 (7 oz.) bottle Ginger Ale
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (8 oz.) tub of La Creme or Cool Whip
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 9 x 9 x 2 inch dish. Chill firm. Blend whipped dessert topping with cream cheese; spread over gelatin.

Toast nuts in 1 tablespoon butter at 350 degrees for 10 minutes. Sprinkle atop; chill. Serves 9.