Ginger-Pear-Lime Jello

I made this as a side dish for Easter dinner, but you could easily add Cool Whip and call it dessert. This recipe is adapted from the Kraft Under-the-Sea Jello Salad.

Ginger-Pear-Lime Jello

Ingredients:
1 large (15 oz) can of pear halves
2 cups boiling water
1 large box of limo Jello
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lime juice
12 oz. cream cheese, softened
1/2 teaspoon ginger

Dice the pear halves and save the juice.

In medium bowl, stir the boiling water into the jello and salt. Continue stirring for two minutes until jello is completely dissolved. Mix in pear juice, lemon juice, and lime juice.

Pour two and a half cups of jello mixture into clear 9x13 baking dish. Refrigerate for an hour. Jello should be partially set but not firm.

Beat remaining jello mixture and cream cheese until smooth. Stir in diced pears and ginger. Spoon over first layer.

Refrigerate at least four hours before serving.