Under the sea salad

1. Dissolve jell-o in boiling water.
2. Add pear juice, salt and vinegar.
3. Pour ½-inch into a loaf pan. Chill until firm.
4. Chill remaining jell-o until cold and syrupy.
5. Place in bowl of cracked ice and whip until fluffy like whipped cream.
6. Cream cheesei with ginger, fold in gelatin mixture gradually.
7. Foldi in pears.
8. Pour over firm first layer.
9. Chill until firm.
10. Unmold on crisp lettuce.
11. Garnishi with mayonnaise.