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1
Drain pears, reserving liquid.
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2
Add water to liquid to measure 1 1/2 cups; bring to boil in small saucepan.
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3
Dice pears; set aside.
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4
Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved.
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5
Stir in cold ginger ale and lemon juice.
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6
Pour 1 cup (225 ml) of the gelatin into wreath or 5-cup star-shaped or plain mold.
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7
Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression).
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8
Arrange some of the diced pears in mold, pushing down into wreath or star design.
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9
Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth.
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10
Gradually beat in remaining gelatin.
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11
Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
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12
Stir in remaining diced pears and pecans.
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13
Spoon over gelatin layer in mold.
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14
Refrigerate 4 hours or until firm; unmold.
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15
Garnish as desired.
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16
Store leftover gelatin mold in refrigerator.
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17
Dip mold in warm water for about 15 seconds.
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18
Gently pull gelatin from around edges with moist fingers.
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19
Place moistened serving plate on top of mold.
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20
Invert mold and plate; holding mold and plate together, shake slightly to loosen.
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21
Gently remove mold and center gelatin on plate.
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22
Soften cream cheese in microwave on HIGH 15 to 20 seconds.
