Pear Jello Mold

• 1 – 8 oz. cream cheese
• 1 – large box jello (or 2 small boxes) – lime
• 1 – large can pear halves (save the juice)
• 1-1/2 cup pear juice (add water to make it 1-1/2 cups)
• 2 C hot water – add to jello

Cream the cream cheese, add 1-1/2 cup pear juice slowly, beat with egg beater or elec. mixer until smooth. Add into jello after jello has cooled off a bit; mix well, add pear halves. Refrigerate 3-4 hours.