1 (2 1/2 lb.) can pears
1 1/2 c. pear juice
1 sm. lemon Jello
1 (8 oz.) cream cheese

Drain and dice pears. Add water if necessary to make 1 1/2 cups pear juice. Heat juice and dissolve Jello and cream cheese in hot sauce. Cool and slightly jell before stirring in a 1/2 cup nuts and 2 cups cool whip. Refrigerate until firm.