Drain pineapple chunks. Add enough water to pineapple syrup to make 1 3/4 cups. Heat; add gelatin and stir until dissolved. Chill until slightly thickened. Fold in pineapple chunks.
Pour into a 1 quart mold. Chill until firm. Cover a large plate with crisp salad greens. Unmold pineapple salad and place in center. Arrange pear halves in a half circle around mold, filling the centers with cheese and nut balls. (Roll cream cheese into balls and toss in finely chopped nuts.)
Complete the circle of fruit by overlapping peach halves separating each with a green pepper ring. Serve with your favorite salad dressing. 6 servings.
