1 (13 1/2 oz). can crushed pineapple
1 (6 oz.) pkg. lemon gelatin
1 (7 oz.) c. ginger ale
1 (1 lb.) can cranberry sauce
2 c. cool whip
1 (8 oz.) pkg. cream cheese
1/2 c. chopped pecans
1 tbsp. butter

Drain pineapple, reserving syrup (add water to syrup to make 1 cup); heat to boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale, chill until partially set. Blend pineapple, cranberry sauce and fold in gelatin mixture. Turn into 9 x 9 x 2 inch dish; chill until firm. Beat softened cream cheese; fold in cool whip and spread over top of gelatin. Toast pecans in butter at 350 degrees for 10 minutes. Sprinkle over top of cheese mixture. Cut in squares to serve.