1. Prepare the Pear Base

1. In a blender or food processor, puree the drained pear halves until smooth. Set aside.

2. Make the Gelatin Mixture

1. In a saucepan, heat the reserved pear juice (or juice + water) just until boiling.
2. Remove from heat and stir in the lime gelatin until completely dissolved. Let cool slightly.

3. Mix Cream Cheese and Pear Puree

1. In a large bowl, beat the softened cream cheese and 1 1/2 tablespoons heavy cream until smooth.
2. Add the pear puree and mix until fully combined.

4. Combine with Gelatin

1. Slowly pour the slightly cooled gelatin into the cream cheese mixture.
2. Mix thoroughly, then chill in the refrigerator for 20-30 minutes until slightly thickened but not set.

5. Whip the Cream and Fold In

1. Beat ¾ cup cold heavy cream until soft peaks form.
2. Gently fold the whipped cream into the chilled gelatin mixture until fully incorporated.

6. Chill and Serve

1. Spoon into a serving dish or individual cups/molds.
2. Chill for at least 4 hours or overnight until set.
3. Garnish with whipped topping and maraschino cherries before serving.