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

Mix ingredients and press into 9 x 13 inch pan. Bake at 375 degrees for 15 to 20 minutes. Cool.

CREAM FILLING:

1 sm. pkg. lemon Jello
1 c. boiling water
1 lg. pkg. cream cheese
3/4 c. sugar
1 sm. container Cool Whip (heavy cream)

Dissolve Jello in boiling water. Cool. Set aside. Blend cream cheese and sugar. Add cooled Jello. Beat. Fold in Cool Whip. Pour over crust and spread evenly. Chill until partially set (if too firm, the top layer will slide off).

JELLO TOPPING:

1 lg. pkg. lime Jello
3 c. boiling water

Dissolve Jello in boiling water. Cool. Pour over cream layer. Refrigerate to set.