1/2 c. butter
1/4 c. brown sugar, firmly packed
1/2 c. almonds, chopped
1 c. flour
8 oz. cream cheese
3/4 c. granulated sugar
2 c. hot water
1 pkg. Knox gelatin
1/4 c. water
6 oz. orange jello
1 pt. sherbet (orange)
1 can mandarin oranges, drained
1 sm. container Cool Whip

For cookie crust, cream together butter and brown sugar. Add almonds and flour. Mix well. Grease very lightly a 9 x 13 1/2 inch pan. Spread dough on bottom of pan with hands. Bake at 375 degrees for 10 minutes and cool.

For cream filling, beat cream cheese with granulated sugar. Fold in 1 small size Cool Whip. Spread filling on cookie crust. Chill until set, 1/2 hour or so.

For topping, dissolve Knox gelatin in 1/4 cup water. Set aside. In large bowl dissolve jello and 2 cups hot water. Add Knox gelatin and 1 cup cold water. Stir in sherbet and mix until sherbet is dissolved. Fold in mandarin oranges. Pour jello over cheese and refrigerate.