Under-The-Sea Pear Salad
|Canned pear halves||16 Ounce (1 Can)|
|Lime gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Cream cheese||6 Ounce (2 Packages Of 3 Ounce Each)|
Drain pears, reserving 3/4 cup of the syrup.
Coarsely dice pears and set aside.
Dissolve gelatin and salt in boiling water.
Add pear syrup and lemon juice.
Measure 1 1/4 cups into an 8x4 inch loaf pan or a 4 cup mold.
Chill until set, but not firm about 1 hour.
Meanwhile, soften cheese until creamy.
Very slowly blend in remaining gelatin, beating until smooth.
Blend in ginger.
Stir in pears.
Spoon over set gelatin in pan.
Chill until firm about 4 hours.
Unmold and garnish with chicory or watercress.