In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat and cool at room temperature until syrupy.
Meanwhile, pur?e pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pur?ed pears and mix well.
Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. Pour into an oiled 4 1/2 cup mold. Chill overnight.
Just before serving, unmold salad onto a lettuce-lined platter.
Yields 6 to 8 servings. |