1Bring orange juice to boiling in a medium saucepan, remove from heat. Add jello, stirring until dissolved. Stir in cranberry sauce. Chill until partially set (the consistency of unbeaten egg whites)
2Beat whipping cream in a chilled small mixing bowl until soft peaks form. Fold whipped cream and pear into jello mixture. Chill until mixture mounds when dropped from a spoon.
3Spoon jello mixture into a lightly sprayed 4 cup ring mold. Chill for at least 6 hrs or until firm
4To serve, dip mold into warm water for a few seconds to loosen edges. Center a plate upside down over the mold. Hold the mold and plate together and invert them. Shake the mold gently until salad loosens, carefully lift off mold. Garnish with orange slices if desired.