Under-The-Sea Salad - cooking recipe

Ingredients

1 can (16 oz.) pear halves in syrup
1 pkg. (4 serving size) lime Jell-O
1/4 tsp. salt (optional)
1 c. boiling water
1 Tbsp. lemon juice
2 pkg. (3 oz.) cream cheese, softened
1/8 tsp. cinnamon (optional)

Preparation

Drain pears, reserving 3/4 cup of the syrup.
Dice pears; set aside. Dissolve Jell-O and salt in boiling water.
Add reserved syrup and lemon juice.
Measure 1 1/4 cups of the Jell-O; pour into 8 x 4-inch loaf pan or 4 cup mold.
Chill until set but not firm, about 1 hour.
Very slowly blend remaining Jell-O into cream cheese, beating until smooth.
Add cinnamon and pears; spoon over clear Jell-O in pan.
Chill until firm, about 4 hours.
Unmold. Garnish with additional pears and maraschino cherry, if desired.