Sprinkle gelatin on cold water to soften.
Place over low heat; stir until gelatin is dissolved.
Remove from heat.
Gradually blend soup into cream cheese.
Stir in gelatin, lemon juice and ginger.
Add chicken, pineapple, celery and green pepper.
Pour into 1 L (1 quart) mold; chill until firm.
Unmold; serve on crisp salad greens; garnish with toasted almonds.