Preheat the oven to 350°F.

Butter and flour a 9”x13” baking dish or metal cake pan and set aside.

Finely chop the toasted walnuts in a food processor or using a sharp knife. Add chopped walnuts and flour in a small mixing bowl and whisk together until evenly distributed.

Cream softened butter, sugar, salt and vanilla in the stand mixer bowl with the paddle attachment. Add the flour/walnut mixture, and stir until combined.

Transfer the dough to the prepared baking dish, spread and flatten with the tip of your fingers to create the bottom crust layer.

Bake for 30 minutes until the surface is lightly brown. Allow to cool completely on a wire rack for about 2 hours.

Add ¼ cup of room temperature water to a large glass measuring cup. Sprinkle plain gelatin and lemon jello powder over the water and allow it to bloom for a couple minutes, making sure all of the powder gelatin is hydrated.

Then add ¾ cup of boiling water to the hydrated gelatin, stir until completely dissolved and set aside to cool down slightly. You’ll want to start working on the cream cheese mixture when the lemon jello is still slightly warm.

In a stand mixer bowl, whip the heavy whipping cream with the whisk attachment on medium-high speed until stiff peaks form, transfer to a smaller bowl and set aside.

In the same stand mixer bowl, no need to wash, cream sugar and cream cheese together with the whisk attachment on medium speed. Add the whipped cream back into the bowl and stir to mix the cream cheese and whipped cream together. Scrape the side and bottom of the bowl with a spatula to ensure thorough mixing.

With the mixer on stir, pour the slightly warm lemon jello liquid into the cream mixture and mix until all the liquid has incorporated completely. Increase speed to low and mix until completely smooth. Scrape the side and bottom of the bowl with a spatula as necessary.

Pour this jello cream cheese mixture on top of the cool crust and chill in the refrigerator for about 2 hours or until completely set.

Add ½ cup of room temperature water to a large glass measuring cup. Sprinkle plain gelatin and strawberry jello powder over the water and allow it to bloom for a couple minutes, making sure all of the powder gelatin is hydrated.

Then add 2 ½ cups of boiling water to the hydrated gelatin, stir until completely dissolved. Set aside to cool to room temperature completely.

Pour cool strawberry jello liquid over the already set jello cream cheese layer.

Chill in the refrigerator for about 2 hours or until completely set.

Cut into squares for serving.