Shamrock Salad

• 1 can (16 oz.) pear halves in syrup
• 1 box (3 oz.) lime gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup whipping cream
• 1 T. confectioners' sugar
• 1/2 cup chopped pecans

Preparation -
Drain the pears and reserve 1/2 cup of the syrup; set the reserved syrup aside. Reserve 3 pear halves also. Cut the remaining pear halves into bite size pieces; set aside. In a bowl, dissolve the lime gelatin in the boiling water. Stir in the cold water and the reserved 1/2 cup pear syrup. Pour 3/4 cup of this gelatin mixture into a one quart gelatin mold. Lay the 3 reserved pear halves in the bottom of the mold, placing them in a shamrock design. Chill in the refrigerator until nearly set. Also - chill the remaining gelatin mixture in the bowl, until it is slightly thickened. Whip the cream until it will form soft peaks. Stir the confectioners' sugar into the whipped cream. Fold the whipped cream into the slightly thickened gelatin in the bowl. Gently stir in the chopped pears and copped pecans. Pour the mixture into the mold, over the already set layer of gelatin and pear halves. Refrigerate to chill until firm. When firm and well-set, remove from the mold to a serving plate.