1 (16 oz.) can Del Monte pears in syrup
1 (8 oz.) pkg. cream cheese
1 (3 oz.) box lemon Jello
Maraschino cherries

Place cream cheese in mixing bowl. Warm to room temperature. Drain pears and set aside. Heat reserved syrup to boiling point. Remove syrup from heat and add Jello. Dissolve thoroughly. Add to cream cheese. Pour over pears. (I use a rectangular or square dish.) Chill until Jello is well set. Cut into 1 inch squares. Place lettuce leaves on serving plate. Place cubes around with Maraschino cherries stuck on with toothpicks. It's pretty, delicious and a functional salad.