16 oz. fruit cocktail
16 oz. can pears
1 lg. pkg. lemon Jello
8 oz. pkg. cream cheese
Pecans, chopped
1 can Vernor's gingerale
Juice from canned fruit

Drain and save the juice from the cans of fruit. Slice the pears and arrange all in a big glass bowl. Heat 2 cups of juice and dissolve the Jello. (Add water if there is not enough juice). Cool. Add the gingerale after the Jello is cool which gives it a nippy flavor. Pour over the fruit and chill. Spread softened cream cheese over the salad and top with pecans.