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UNDER THE SEA PEAR SALAD

1 can (16 oz.) pear halves,
drained, reserve syrup
1 pkg. (3 oz.) lime gelatin
1/4 tsp. salt
1 c. boiling water
1 Tbsp. lemon juice
2 pkg. (3 oz.) cream cheese
1/8 tsp. ginger

Drain pears, reserving 3/4 cup of syrup. Coarsely dice
pears and set aside. Dissolve gelatin and salt in boiling
water. Add pear syrup and lemon juice. Measure 1 1/4 cups
into an 8 x 4-inch loaf pan. Chill until set, about 1 hour.

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