1 (13 1/2 oz.) can crushed pineapple
1 (7 oz.) bottle ginger ale
1 c. miniature marshmallows
1/2 c. chopped walnuts or pecans
2 (2 oz.) pkg. lemon Jello
1 (16 oz.) can jellied cranberry sauce
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. butter
1 (2 oz.) pkg. Dream Whip

Drain pineapple. Reserve syrup, add water to make 1 cup liquid. Boil. Dissolve Jello into boiling liquid. Cool. Stir in ginger ale. Chill until partially set. Blend in pineapple, cranberry sauce and marshmallows. Turn into 2-quart casserole. Chill until firm.

Prepare Dream Whip, blend in softened cream cheese. Spread over gelatin. Toast nuts in batter at 250 degrees for 10 minutes. Remove from oven. Cool slightly. Sprinkle over topping, chill until serving time.