Katie Couric’s Pear and Jello recipe

1 package (3 oz) lime jello

1 T white vinegar

1 can (15oz) Bartlett pear halves OR 3-4 fresh pears, peeled cut and cored

1 package (8 oz) Philadelphia cream cheese (softened)

1 cup chopped pecans

Cook lime jello as directed on box and add 1 T white vinegar.

Drain pears (if using canned). If using fresh pears, wash, peel, cut into halves and core.

Mix cream cheese and pecans and scoop heaping teaspoon into pit of the pear.

Place "filled" pear halves face down in an 11x7 dish so the cream cheese is on the bottom.

Cover the pears with prepared lime jello. Refrigerate until set.

Cut into squares and serve over iceberg lettuce.