Drain pineapple, reserving 1 cup of the juice. Add one cup of water to the juice in a bowl. Heat the water and pineapple juice mixture in a saucepan until it comes to a boil. Dissolve the Jell-O in the boiling mixture. Cool mixture. Gently stir in the lemon-lime soda or ginger ale. Chill until partially set.
Meanwhile, blend drained pineapple and cranberry sauce, fold into Jell-O mixture. Turn into a 9x9x2-inch dish. Chill until firm.
Beat cream cheese and Cool Whip until smooth. Spread over gelatin. Toast pecans in a 350 degrees F oven with the butter for about 10 minutes. Sprinkle pecans over the salad. Chill.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.