Frosted Cranberry Squares

Drain pineapple, reserving syrup. (Use a large glass measuring cup to hold the syrup, leaving pineapple pieces in the can.)

Add water to the syrup to make 1 cup; heat in a sauce pan until mixture is boiling (you may have some pineapple pieces in the mixture).

Dissolve gelatin in hot liquid. Cool.

Gently stir in ginger ale. (This may bubble up, so be very gentle with this.) Pour liquid into a glass brownie pan or casserole dish. Chill until partially set.

In a medium mixing bowl, blend drained pineapple and cranberry sauce (I use a hand mixer for this to ensure complete blending). Fold into gelatin mixture. Chill until firm.

Prepare dessert topping with the milk and vanilla extract, according to package directions. Fold in cream cheese and blend well. Spread over gelatin.

Toast pecans in butter in a 350-degree oven, about 10 minutes. Spread over the top.

Chill and cut into squares.