Melt butter and then mix in flour, brown sugar, and nuts until well blended.
Press into a 9 X 13 inch greased baking pan.
Bake at 350 until crust is golden brown.
Drain pineapple, reserving the juice. Boil the pineapple juice and dissolve Jello in it. Cool.
In a separate bowl, mix cream cheese with sugar.
Fold in pineapple, whipped topping, and jello.
Pour into cooled crust and refrigerate until set.