13 oz. crushed pineapple
2 (3 oz.) pkg. lemon Jello
7 oz. ginger ale
1 can cranberry sauce
8 oz. Cool Whip
8 oz. soft cream cheese
1 c. chopped pecans
1 c. chopped celery
1 c. whole pecans

Drain pineapple, syrup and add water to make 1 cup. Heat to boil. Add Jello and dissolve. Cool, then gently stir in ginger ale. Chill until partially set. Now mix pineapple, cranberries, celery and chopped nuts.

Fold into gelatin. Turn into 9 x 9 x 2 inch pan. Chill until firm. Mix Cool Whip and cream cheese. Spread over gelatin and top with whole nuts. Chill until served.