Frosted Cranberry Salad

1 (13 1/2 oz.) can of crushed pineapple
2 (3 oz.) pkgs. of lemon flavored gelatin
1 (7 oz.) bottle of ginger ale
1 lb. can (2 cups) of jellied cranberry sauce
1 (2 oz.) pkg. whipped topping mix
1 (8 oz.) pkg. softened cream cheese
1/2 c. chopped pecans

Drain pineapple, reserving syrup; add water to make 1 cup; heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce; fold in gelatin. Turn into 9 x 9 x 2 inch dish and chill until firm. Prepare topping according to package. Blend in cheese; spread over gelatin. Toast nuts in 1 tablespoon butter at 350 degrees for 10 minutes. Sprinkle atop and chill.