CRUST:

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

FILLING:

1 box lemon Jello (sm.)
1 pt. whip cream
8 oz. cream cheese
3/4.c sugar

TOPPING:

2 boxes Jello (sm.), cherry or orange

Crust: Mix creamed butter and brown sugar. Add chopped nuts and flour. Press down in 9x13 pan and bake 5-10 minutes at 375 degrees. Cool thoroughly.

Filling: Dissolve 1 box lemon Jello in hot water. Let cool to room temperature. Whip 1 pint whip cream. Add softened cream cheese, sugar and cooled lemon Jello. Spread over crust. Refrigerate until filling hardens.

Topping: Dissolve 2 boxes of Jello in 3 cups of water. Let cool. Pour over filling and refrigerate until hardened.