1 stick butter
1/4 c. light brown sugar
1 c. flour
1 c. chopped macadamia nuts

MIDDLE LAYER:

1 sm. pkg. lemon Jello
1 c. hot water
1 (8 oz.) cream cheese
1/2 pt. heavy cream

TOP LAYER:

1 lg. or 2 sm. pkgs. Jello (red - any flavor)
3 c. hot water

Cream butter and sugar. Add flour and nuts. Press into cookie sheet. Bake 10-15 minutes. Cool.

Dissolve Jello in hot water, cool. Beat cream cheese until smooth. Add cooled Jello. Whip heavy cream; fold in Jello and cream cheese mixture. Pour cool mixture into cool crust. Let set until firm.

Dissolve Jello. Let cool. Pour over 2nd layer. Let cool. When set cut into squares. Can also be made in a 9 inch springform pan.