Layered Pear Cream Cheese Mold

1. 1

   Drain pears, reserving liquid.

2. 2

   Dice pears; set aside.

3. 3

   Add water to liquid to make 1 1/2 cups; bring to boil in small saucepan.

4. 4

   Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved.

5. 5

   Stir in cold ginger ale and lemon juice.

6. 6

   Reserve 2 1/2 cups gelatin at room temperature.

7. 7

   Pour remaining gelatin into 5-cup mold.

8. 8

   Refrigerate about 30 minutes or until thickened.

9. 9

   Arrange about 1/2 cup of the diced pears in thickened gelatin in mold.

10. 10

    Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl with wire whisk until smooth.

11. 11

    Refrigerate about 30 minutes or until slightly thickened. Stir in remaining diced pears and pecans.

12. 12

    Spoon over gelatin layer in mold.

13. 13

    Refrigerate 4 hours or until firm.

14. 14

    Unmold.

15. 15

    Garnish as desired.

* Per serving · 4 servings · Values may vary.