Seafoam Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lime jello
1 (No. 2 1/2) can pears (29 oz.)
2 (3 oz.) pkg. cream cheese
2 Tbsp. cream
1/2 pt. whipping cream, whipped
1 tsp. Knox unflavored gelatine

Preparation

Bring 1 cup liquid from canned pears to a boil.
Dissolve jello into hot liquid.
At this point, add gelatine to keep mold firm by dissolving 1 teaspoon Knox gelatine into 2 to 3 teaspoons cold water, then add to jello.
Soften cream cheese; add 2 teaspoons cream and beat to creamy consistency.
When jello is cool, beat in cheese until cheese is fully dissolved in jello. Set in refrigerator until slightly thickened.
Add drained and mashed pears (dicing works best).
Fold in whipped cream; pour into mold and refrigerate.
Remove from mold following mold's instructions.