1 can crushed pineapple, drained
2 (3 oz.) pkgs. lemon Jello
7 oz. ginger ale
1 lb. can whole cranberry sauce
1 sm. Cool Whip
1 (8 oz.) cream cheese
1/2 c. pecans

Mix gelatin with 1 cup of hot water, stir until dissolved, cool, gently stir in ginger ale and refrigerate mixture until partially set, mix drained pineapple with whole cranberry sauce and fold into gelatin. Pour into square pan and chill until firm.

Mix Cool Whip and softened cream cheese together, spread over cranberry salad and sprinkle pecans on top.