2 pkgs. lemon Jello
1 (7 oz.) bottle ginger ale
1 (13 1/2 oz.) can crushed pineapple
1 can cranberry sauce

Drain pineapple and add enough water to juice to make 1 cup. Bring to a boil and pour over Jello. Cool and add gently to ginger ale. Mix pineapple and cranberry to Jello; pour in 9 inch cake pan; let set. Nuts can be added, if desired. When set top with 13 ounce package cream cheese and 1 package whip topping and nuts, chopped.