Drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1 cup liquid. Bring liquid to a boil; stir in gelatin until dissolved. Cool to room temperature. Add ginger ale; chill until thickened. Crush cranberry sauce with fork; add pineapple. Stir mixture into gelatin; turn into 9 inch square pan. Chill until firm. Soften cream cheese prepare dessert topping mix according to package directions; beat in cream cheese. Spread over gelatin. Spread pecans in shallow pan; add butter. Bake at 350° for 10 minutes or until pecans are lightly toasted. Sprinkle pecans over cream cheese mixture. Chill dessert until ready to serve. Cut into 9 squares.
