1 cube butter
1 c. flour
1/4 c. brown sugar
3 oz. pkg. lemon jello
6 oz. pkg. lemon jello
1 oz. cream cheese
1/2 c. sugar
9 oz. Cool Whip
Crust: Mix together the butter, flour and brown sugar.
Pat in pan. Bake until golden at 350 degrees.
Center: Mix 3 ounces jello and 1 cup hot water. Mix in
cream cheese and sugar. Add Cool Whip. Pour on top of crust.
Set in refrigerator. Let center get at least partially set
before adding topping.
Top: Mix together the 6 ounces jello and 3 cups hot
water. Set aside to cool. When cool, add as topping and
return to refrigerator until completely set.
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