1 (16 oz.) can pear or pineapple chunks
1 (3 oz.) pkg. lime gelatin
1/4 tsp. salt
1 c. boiling water
1 tbsp. lemon juice
1 (6 oz.) pkg. cream cheese
1/8 tsp. ginger

Drain fruit, reserving 3/4 cup of the syrup. Fruit should be coarsely diced and set aside.

Dissolve gelatin and salt in boiling water. Add fruit syrup and lemon juice. Measure 1 1/4 cups into 8x4 inch loaf pan or a 4-cup mold. Chill until set, but not firm, about 1 hour.

Meanwhile, soften cheese until creamy. Very slowly blend in remaining gelatin, beating until smooth. Blend in ginger. Stir in fruit. Spoon over set gelatin in pan. Chill until firm, about 4 hours. Unmold and garnish with chicory or watercress. Serve with mayonnaise, if desired. Makes about 3 1/2 cups or 6 servings.

Recipe may be doubled, using 9x5 inch loaf pan.