1Mix pretzels, oleo and sugar and press into bottom of a 9x13-inch baking pan. Bake in 325^ oven for 8 minutes. Cool completely.
Combine cornflakes, brown sugar,oleo and nuts, being sure to coat flakes evenly. Place on baking sheet and bake 3 to 5 minutes in a 40^ oven till crisp, do not burn. Set aside to cool and get crunchy.
2Cream cheese and sugar together; fold in Cool Whip and spread on cooled pretzel crust.
3Dissolve jello in water. Add cinnamon and nutmeg to the pie filling and stir mixture into the jello mixture. Chill until at the jiggly stage, pour over cheese layer. Chill until set. Before serving- sprinkle cornflakes on top of each piece.