1 cn (15.5-oz) crushed pineapple
1 pk (6-oz) lemon gelatin
1    Bottle (7-oz) gingerale
1 cn (16-oz) jellied cranberry
-sauce
1 ct (9-oz) Cool Whip
1 pk (8-oz) cream cheese;
-softened
1/2 c  Chopped pecans
1 tb Butter or oleo

Drain pineapple, reserving juice. Add enough water to juice to make one
cup; heat to boiling. Dissolve gelatin in hot liquid and cool. Gently stir
in gingerale. Chill until partially set. Blend pineapple and cranberry
sauce. Fold into gelatin mixture. Turn into 9x9x2 inch dish. Chill until
firm. Whip cream cheese until softened; fold in Cool Whip. Spread over
gelatin. Toast pecans in butter in 350 degree oven about 10 minutes.
Sprinkle over salad when ready to serve. Serves 10 or 12.