Under the Emerald Sea Salad

Directions

1. Drain pears, reserving 3/4 cup syrup. Dice pears and set aside. Dissolve gelatin in boiling water; add reserved syrup and lemon juice. Pour 1 1/4 cups into an 8 by 4 inch loaf pan. Chill until set but not firm, about 1 hour.
2. Meanwhile blend remaining gelatin with cream cheese beating until smooth. Add pears and spoon into pan. Chill until firm, about 4 hours. Unmold and garnish as desired.