Drain pears, reserving ⅔ cup juice. Chop pears; set aside. In a medium bowl, combine gelatin and boiling water, stirring until gelatin dissolves. Stir in reserved juice, the lime peel, and lime juice. Cover and chill about 45 minutes or until partially set (the consistency of unbeaten egg whites).
In a large bowl, beat cream cheese with an electric mixer on medium speed for 30 seconds; gradually beat in gelatin mixture until combined. Fold in chopped pears. Pour into a 3- ½- to 4-cup mold. Cover and chill about 4 hours or until firm. Unmold salad onto a serving plate.