1 (16 ounce) can pears, liquid drained and reserved
1 small box lime gelatin
3 ounces cream cheese, softened
1/2 teaspoon lemon juice
1 envelope whipped topping mix
Lettuce leaves

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? pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pur?d 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.