15 oz can crushed pineapple
6 oz pkg lemon flavored gelatin
6 oz can whole-berry cranberry sauce
1 cup ginger ale
1 cup chopped celery
8 oz cream cheese, softened
8 oz carton frozen whipped topping, thawed
1/2 cup chopped pecans, toasted

Drain pineapple, reserving juice; set aside. Add enough water to juice to measure 2 cups. Bring to a boil, then remove from heat. Add gelatin, stirring until dissolved. Add cranberry sauce, stirring until blended. Stir in ginger ale. Chill until the mixture starts to thicken; fold in reserved pineapple and celery. Spoon into a lightly buttered 13x9" dish; cover and chill until firm. Beat cream cheese until light and fluffy; fold in whipped topping. Spread mixture evenly over salad and sprinkle with pecans. Cover and chill until firm.
Makes 15 servings