This is the recipe everyone has been asking me for. So de-lish! You can use any flavor of gelatin.
1 6 oz. pkg. raspberry gelatin
2 cups boiling water
2 (15.25 ounce) cans pear halves in juice (I use 1 qt. home canned)
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups frozen whipped topping, thawed
Whisk together the gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl (I use bundt pan), cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot water to loosen the gelatin, then invert onto a plate.