Here is a recipe from a 1991 Jello cookbook:
16 oz. can pear halves in syrup, undrained
1 four-serving size package of lime Jello
1 cup boiling water
1/4 cup cold water
1 tbsp. lemon juice
8-oz. package cream cheese, softened
1/8 tsp. ginger
Optional: salad greens, seedless red grapes
Drain pears, reserving 1/2 cup syrup. Dice pears; set aside. Dissolve gelatin in boiling water. Add reserved syrup, cold water and lemon juice. Measure 1-1/4 cups gelatin into 8x4-inch loaf pan. Chill until set but not firm. Place cream cheese in blender; cover. Blend at low speed until smooth and creamy. Very slowly add remaining gelatin and ginger. Blend at low speed until smooth, about 15 seconds. Chill until thickened. Fold in pears. Spoon over gleatin in pan. Chill until firm, about 2 hours. Unmold. Garrnish with crisp salad greens, additional pears, and grapes if desired.