Instructions: Drain pineapple, reserving juice. Add enough water to juice to make 1 cup.

Heat juice to boiling. Dissolve jello in hot liquid & cool. Gently stir in ginger ale. Chill until partly set. Blend cranberry sauce & pineapple into jello. Turn into a 9x9x2-inch dish. Chill until firm. Prepare whipped topping according to package directions. Blend in cream cheese. Spread mixture over jello. Toast nuts in 1 Tbs butter at 350 degrees for 10 minutes. Sprinkle on top of salad & chill until serving time.

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