2 lg. cans pears, drained
1 (12 oz.) pkg. soft cream cheese
1 c. chopped pecans
2 pkg. lemon Jello
2 c. boiling water
2 cans sliced pineapple

Mix cream cheese and nuts and fill pears with mixture. Dissolve 2 packages lemon Jello in 2 cups boiling water. When cool, put in individual molds and chill.

DRESSING:

1 egg, well beaten
1 tbsp. corn starch
2 tbsp. powdered sugar
1 lemon, juice and rind
1 orange, juice and rind
1 c. pineapple juice
Butter the size of an egg
1/2 pt. whipped cream

Combine all ingredients except whipping cream in double boiler. Cook until thickened. Cool and fold in whipped cream. Turn mold on top of a pineapple slice on lettuce and top with dressing.