Ingredients

This was a popular recipe in the 1930s.

1 can pear halves in syrup, undrained
1 cup boiling water
1 3-ounce package lime Jell-O gelatin
1/4 teaspoon salt (optional)
1 tablespoon lemon juice
2 3-ounce packages cream cheese, softened
1/8 teaspoon ground cinnamon (optional)

Directions

Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside. Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1 1/4 cups into 8-by-4-inch loaf pan or 4-cup mold. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound). Meanwhile, stir remaining gelatin gradually into cream cheese in large bowl with wire whisk until smooth. Stir in pears and cinnamon. Spoon over gelatin layer in pan. Refrigerate 4 hours or until firm. Unmold. Garnish with cinnamon, if desired. Serves 6.