1 pkg. lime gelatin
1 med. cantaloupe, peeled
1 (6 oz.) jar cream cheese, softened

Dissolve gelatin according to package directions, using 1 3/4 cups water. Chill until slightly thickened. Cut open stem end of cantaloupe so edge of seed pocket is exposed. Scoop out seed and membrane. Fill pocket with gelatin. Secure lid with toothpicks. Place in refrigerator in upright position until gelatin is firm. Before serving, frost with cream cheese. Slice crosswise. Yield: 6 to 8 servings.