1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) or 1 (6 oz.) pkg. lemon Jello
1 (7 oz.) bottle ginger ale
1 (1 lb.) can cranberry sauce (jellied)
1 sm. container Cool Whip
1 (8 oz.) pkg. cream cheese

Drain pineapple. Add water to syrup to make 1 cup. Heat until boiling. Dissolve Jello in the hot liquid; cool. Stir in ginger ale. Chill until partially set. Blend pineapple and cranberries; fold into partially set Jello. Turn into 9 x 9 x 2 inch dish or 13 x 9 x 2 inch pan; set. Fold cream cheese into Cool Whip. Spread over Jello. Sprinkle with nuts.