Crust:

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

Cream butter and sugar, add flour and nuts. Press into 9x13 pan and bake at 350 degrees until golden brown. Cool. DO NOT GREASE PAN.

Filling:

1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 pt. whipping cream

Dissolve Jello in hot water; cool. Cream together sugar and cream cheese until smooth (I use blender), fold in whipped cream. Spread on cool crust. Put in refrigerator.

Topping:

2 (3 oz.) pkg. red Jello (any flavor)
2 (3/4 c.) boiling water

Dissolve Jello and chill; when just about set pour on top of filling and let set.