Measure out 1 cup of the reserved pear juice. If you do not have a full cup, add enough water to reach 1 cup total.

Pour the liquid into a small saucepan and heat over medium-high until it reaches a gentle boil.

Add the lime-flavored gelatin to the hot liquid and stir until fully dissolved. Set the mixture aside to cool for about 5 minutes.

In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the room-temperature cream cheese with 1½ tablespoons of heavy cream until smooth.

Reduce the mixer speed to low and slowly pour the gelatin mixture into the cream cheese while mixing. Cover and refrigerate for 30 minutes, or until slightly thickened but not set.

Mash the pears using a fork, potato masher, or ricer until smooth. Set aside.

In a small mixing bowl, beat the cold heavy cream on medium-high speed until stiff peaks form. The cream should hold its shape and stand upright when lifted.

Gently fold the mashed pears into the whipped cream, being careful not to deflate the mixture.

Remove the chilled cream cheese mixture from the refrigerator and gently fold in the pear and whipped cream mixture until combined.

Lightly coat a gelatin mold or bundt pan with nonstick cooking spray, then spoon the mixture into the mold. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, run warm water over the outside of the mold for 5 to 10 seconds. Place a serving plate over the mold, invert it, and gently tap to release. Garnish with small dollops of thawed whipped topping and maraschino cherries if desired.