1 (29 oz.) can of pear halves
1 c. thinly sliced carrots (cooked until just tender)
1 c. frozen peas, defrosted
1/2 lb. bacon crisp and crumbled
1 c. sharp Cheddar cheese
1/2 c. sliced green onion
1 c. mayonnaise

Drain and slice pear halves in a 1 1/2 quart deep dish. Layer 1/2 of pear slices, carrots, peas, remaining pears, bacon, cheese and onion. Spread mayonnaise over top spreading to edges of dish to seal. Cover and refrigerate 24 hours or overnight. Toss before serving if desired.