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

Drain pineapple, reserve liquid. Add water to liquid to make 1 cup. Heat to boil. Dissolve Jello in hot liquid. Cool. Gently stir in ginger ale. Chill about 1 hour. Blend fruits, fold into Jello. Turn into 8 x 8 x 2 inch Pyrex dish. Chill until firm.

Prepare topping per package directions. Blend in cheese with beater. Spread over Jello. Toast nuts in 1 tablespoon butter, 350 degrees for about 8 minutes. Sprinkle on top. Chill.