Cranberry Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
1 (6 oz.) pkg. lemon jello
1 (7 oz.) bottle ginger ale
1 lb. can cranberry sauce
1 small Cool Whip
1 (8 oz.) pkg. cream cheese
1/2 c. chopped pecans
1 Tbsp. melted butter

Preparation

Drain pineapple; reserve syrup and add water to syrup to make 1 cup.
Heat to boiling; dissolve jello in this and cool.
Gently stir in ginger ale; chill until partially set.
Blend pineapple and sauce; fold into jello.
Put in pan or dish; chill until firm. Blend cheese and Cool Whip.
Spread on top.
Bake pecans in butter 8 to 10 minutes at 350\u00b0.
Sprinkle on top.