Instructions: Drain pears, reserving liquid. Dice pears; set aside.

Add water to liquid to make 1 1/2 cups; bring to boil in small saucepan.

Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. reserve 2 1/2 cups gelatin at room temperature. Pour remaining gelatin into 5-cup mold. Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression). Arrange about 1/2 cup of the diced pears in thickened gelatin in mold.

Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl with wire whick until smooth.

Refrigerate about 30 minutes or until slightly thickend (consistency of unbeaten egg whites). Stir in remaining diced pers and pecans. Spoon over gelatin layer in mold.

Refrigerate 4 hour or until firm. Unmold. Garnish as desired.

Makes 10 servings.

Celebrating 100 Years

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