1 cube butter, softened
1 c. flour
1/2 c. chopped nuts
1/4 c. brown sugar
1 sm. pkg. lemon Jello
1 c. boiling water
1 lg. pkg. cream cheese, softened
3/4 c. sugar
1 sm. Cool Whip
1 lg. pkg. Jello (any flavor)
3 c. boiling water

CRUST: Mix together butter, flour, nuts and brown sugar and press into a 9x13 inch pan. Bake at 375 degrees for 15 to 20 minutes. Let cool.

CREAM FILLING: Dissolve lemon Jello in 1 cup boiling water. Cool and 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: Dissolve Jello in 3 cups boiling water. Cool. Pour over cream layer. Refrigerate to set, then cut into squares and serve.