Zest the lemon until ½ teaspoon has been produced and set aside.
Then juice the lemon.
Make up the jelly/jello in a bowl according to the packet.
Refrigerate until the jelly has completely set.
Refrigerate until partially set (the consistency of unbeaten egg whites).
Stir the berries into the jelly/jello and then pour the berry mixture into the dish and refrigerate until the jelly has completely set.
Meanwhile, remove the cream cheese from the fridge and let it come to room temperature (about 1 hour).
Once the jelly/jello has set, whip the cream until it forms soft peaks.
Now in a separate bowl beat the cream cheese until it is smooth and add to the cream with sifted icing/powdered sugar. Beat well until combined. The mixture will become fluffy and thicken.
Stir in the reserved lemon zest.
Carefully spoon the cream cheese mixture evenly over the jelly and gently level with a palette knife making sure the mixture reaches the edges.
Refrigerate for a further 1 hour.
Heat a small frying pan/skillet and tip in the nuts.
Over a gentle heat stir the nuts to toast them. This will only take a few minutes. They are ready when they have turned a light golden colour and they begin to smell nutty.
Remove from the pan and set to one side to cool.
To serve, sprinkle the nuts over the cream cheese mixture and cut into 6 portions. The first portion is always tricky to remove from the pan but then it becomes much easier.