3/4 c. butter
1/2 c. brown sugar
1 1/2 c. unsifted flour
3/4 c. chopped nuts

FILLING:

8 oz. cream cheese
8 oz. pineapple (crushed & drained), reserve juice
1 env. unflavored gelatin
3/4 c. sugar
2 1/2 c. whipped cream or Cool Whip
6 oz. pkg. Jello (raspberry or strawberry)

CRUST: Cream butter and sugar until creamy. Stir in flour and nuts. Press into well greased 9 x 13 inch pan. Bake at 375 degrees for 15 minutes until golden brown.

FILLING: Measure reserved juice and add water to make 1 cup. Sprinkle in unflavored gelatin and let stand a few minutes. Heat, stirring until dissolved. Set aside. Beat cream cheese and sugar until smooth. Add pineapple and cooled gelatin. Fold in Cool Whip or whipped cream. Spread over cool crust and chill for 3 to 4 hours. Dissolve 6 ounces Jello in 3 cups boiling water. Let stand at room temperature. Pour on chilled cheese. Chill overnight.