1 1/2 c. butter
1/2 c. brown sugar
1 1/2 c. unsifted flour
1 c. chopped nuts
1 sm. pkg lemon Jello
1 c. hot water
3/4 c. sugar
3 oz. pkg. cream cheese
1/2 pt. whipped cream
1 lg. pkg. strawberry Jello
1 c. cold water

CRUST: Cream butter and brown sugar. Add flour and nuts. Press dough into buttered 9 x 13 inch pan and bake for 10 minutes at 375 degrees until brown.

FILLING: Dissolve lemon Jello in 1 cup hot water and let cool. Cream sugar and cream cheese. Whip 1/2 pint whipping cream. Add cooled Jello into mixture. Pour on top of crust. Chill until formed.

TOPPING: Dissolve 1 large package of Jello in 2 cups hot water and add 1 cup cold water. Chill until slightly thickened. Carefully pour on top of cake (creamed mixture). Use a spoon so as not to make holes in cake. Chill until firm several hours overnight. Cut into squares and serve.