1 (16 oz.) can pear halves in syrup
1 pkg. lime Jello
1 c. boiling water
1 tbsp. lemon juice
2 (3 oz.) pkg. cream cheese, softened

Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside. Dissolve Jello in boiling water. Add reserved syrup. Measure 1 1/4 cup of the Jello and pour into 8x4 inch loaf pan. Chill until set but not firm, about 1 hour.

Very slowly blend remaining Jello into cream cheese, beating until smooth. Add pears. Smooth over clear Jello in pan. Chill until firm, about 4 hours. Unmold. Serves 6.