Party Pear Salad from Sue Porterfield

1 (29 oz.) can pear halves                                         1 tsp. lemon juice
1/3 c. cinnamon candies                                         1/3 c. flaked coconut
1 (3 oz.) pkg. cream cheese                           1 (9 oz.) can crushed pineapple,
2 Tbsp. milk                                                             drained
 2 Tbsp. slivered almonds

Drain pears, reserving syrup. Combine syrup and candies over heat until dissolved. Add pears and bring to boil. Remove from heat and chill overnight. Blend cheese, milk and lemon juice. Add coconut, pineapple and almonds. Drain pears and place filling in center of 2 pear halves, spreading to edges. Chill, then serve stuffed pears standing upright on lettuce bed.