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 (8 oz.) pkg. cream cheese
1/2 c. chopped nuts

9x9x2 pan. Serves 9.

Drain pineapple and use juice and water to equal 1 cup liquid. Heat to boiling; add Jello; stir until dissolved. Cook just a bit. Stir in ginger ale, pineapple and cranberry sauce. Chill until firm. Soften cream cheese and mix with Cool Whip. Spread on top. Toast nuts in 1 tbsp. of butter and sprinkle on top.

Can double recipe. Put cream cheese/Cool Whip on top of Jello in a bundt mold. Invert to serve. Frosting will be on the bottom.