Dissolve 1 package lemon gelatin in 1 cup boiling water and 1 cup juice (strained) from canned pears. Pour into measuring cup and when cool, but not thick, whip with egg beater until consistency of whipped cream. Then fold in 1 cup of crushed pears. Beat whipping cream until thick. Add sugar and vanilla and fold into gelatin. Garnish with nuts, if you wish.
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