Jello Cream Cake

1/2 cup butter or margarine
1/2 cup brown sugar
1 cup flour
1/2 cup chopped walnuts
1-3 ounce package lemon jello
1-8 ounce package cream cheese, softened
3/4 cup granulated sugar
2 cup whipping cream, whipped
1-6 ounce package lime or raspberry jello

Cream butter/margarine and brown sugar. Add flour and walnuts; mix well. Press into a greased 9x12x2 inch pan. Bake at 375° for 8 to 10 minutes. Set aside to cool.

Dissolve lemon jello in 1 cup boiling water. Set aside to cool. Blend cream cheese and sugar together, then add whipped cream. Mix well. Add lemon jello and blend. Pour mixture onto baked crust in pan. Refrigerate until firm.

Dissolve lime or raspberry jello in 3 cups boiling water. Cool, then carefully pour over lemon jello layer. Return to refigerator to set until firm.

You can choose different colors for different times of year.