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Preparation

1. Pour cherry gelatin in a 1-1/2-quart bowl and set aside.
2. Drain pear halves and save the juice.
3. Using a 1 cup measuring cup, pour juice from pear halves and add water to make 1 cup.  In a small pan or microwave, heat juice to a boil.
4. Combine hot pear/water juice with gelatin and stir for two minutes until gelatin is completely dissolved.
5. Puree pear halves in a blender.
6. Pour gelatin mixture into blender with pureed pears and blend.
7. Cut cream cheese into small squares and place in blender with pear/gelatin mixture.  Blend then pour into a 1-1/2 quart bowl.
8. Add nondairy dessert topping and mix until well blended.
9. Refrigerate over night or at least 6 hours prior to serving.