Layered Pear Cream Cheese Mold recipe

1 (16-ounce) can pear halves, undrained
1 (6-ounce) package Jell-O Brand Lime Flavor Gelatin
1 1/2 cups cold ginger ale
2 tablespoons fresh lemon juice
1 (8-ounce) package Philadelphia Cream Cheese, softened
1/4 cup chopped Planters Pecans

1. Drain pears, reserving liquid. Add enough water to liquid to measure 1 1/2 cups; bring to boil in small saucepan. Chop pears; set aside.

2. Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression).

3. Arrange some of the pears in mold, pushing into gelatin in mold.

4. Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.

5. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

Makes 10 servings.

Nutrition: (per serving): Calories 200; Total fat 10g; Saturated fat 5g; Cholesterol 25mg; Sodium 170mg; Carbohydrate 26g; Dietary fiber 1g; Sugars 24g; Protein 3g; Vitamin A 6%DV; Vitamin C 4%DV; Calcium 2%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.