CRUST:

1 1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1/2 c. chopped pecans or walnuts
1/2 c. butter, softened

FILLING:

1 env. unflavored gelatin
1/3 c. cold water
2 (8 oz.) pkg. cream cheese, softened
14 oz. can sweetened condensed milk (not evaporated)
2 tbsp. lemon juice
2 tsp. grated lemon peel
1 tsp. vanilla
1 c. whipping cream, whipped

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl combine all crust ingredients at low speed until crumbly. Reserve 1/2 cup for topping. Press remaining mixture in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool completely.

In small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, cook mixture until gelatin is dissolved, stirring constantly; set aside.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, lemon peel, vanilla and gelatin mixture. Fold in whipped cream. Spoon into cooled crust. Sprinkle with reserved crumb mixture. Refrigerate at least 2 hours before serving. 12 servings.