Under-the-Sea Salad

Ingredients

• 6 oz philadelphia cream cheese softened ()
• 0.1 tsp ground cinnamon 
• 1 Tbsp juice of lemon fresh
• 1 pkg jell-o lime flavor gelatin (4-serving size)
• 15 oz pear halves in syrup light undrained canned
• 0.3 tsp salt 
• 1 cup water boiling

Equipment

• bowl
• frying pan
• loaf pan

Directions

1. Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside.
2. Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice.
3. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
4. Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.
5. Refrigerate 4 hours or until firm. Unmold.
6. Cut into 8 slices. Store leftover gelatin mold in refrigerator.