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

Cream butter and sugar together. Add flour and mix. Add nuts. Press into 6 x 10 inch rectangular pan. Bake at 375 degrees for 10-15 minutes. Cool.

JELLO LAYER:

8 oz. cream cheese
1 (3 oz.) pkg. Jello (lime or preferred flavor)
1/2 c. sugar
1 c. whipping cream or Cool Whip
1 c. hot water

Mix hot water and Jello. Let cool. Cream sugar and cream cheese. Add cooled Jello until blended. Fold in whipped cream. Pour on top of cooled crust. Allow to set.

Top Jello Layer: Combine 1 package 6 ounce Jello (raspberry, cherry or strawberry) with hot water and cold water as directed on package. Place Jello in refrigerator until sticky but not completely set. Spoon over bottom layer and allow to set completely.