1 (3 oz.) pkg. Jello (line or lemon-lime)
1/4 tsp. salt
1 can pear halves
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1/8 tsp. ginger
1 tsp. lemon juice

Dissolve Jello and salt in boiling water. Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears (save 1 or 2 to slice lengthwise to sue for garnish and set aside). Add pear syrup and lemon juice to gelatin. Measure 1 3/4 cup into a 1 quart mold. Chill until set, but not firm. Meanwhile, soften cheese until creamy. Gradually add remaining gelatin and blend until firm. Pour over gelatin in mold and refrigerate until firm. Unmold onto lettuce and garnish.