Ingredients

 1 10 ounce package frozen red raspberries, thawed

 1 envelope plain gelatin

 ¾ cup boiling water

 1 teaspoon lemon juice

 ½ cup sugar

 ⅛ teaspoon salt

 1 cup fresh raspberries

 1 8 ounce pkg cream cheese

 ¼ teaspoon lemon zest

 2 tablespoons half and half

 1 baked 9-inch tart or pie shell

 3 large Bartlett pears, peeled, cored, sliced

Method

1. For raspberry filling, drain frozen raspberries, reserving liquid. Sprinkle gelatin over 1/4 cup of reserved juice. Stir boiling water into gelatin and add lemon juice, sugar and salt. Stir until dissolved.

2. Add remaining syrup, frozen and fresh raspberries. Chill until mixture mounds on spoon.

3. For cheese filling, combine cheese, lemon zest and cream. Spread cream cheese filling on pastry shell.

4. Arrange pear slices decoratively over filling. Cover with gelatin mixture, mounding raspberries in middle. Chill until set.