1. Mix first four ingredients until smooth. Set aside.
2. In a small bundt pan or glass bowl, lay a sheet of plastic wrap.
3. Press sun-dried tomatoes firmly onto the plastic wrap in the bowl. Follow with the pesto, and then add the cream cheese as the final layer. Chill for 2 hours or overnight. When ready to serve, turn out onto a pretty platter, and remove the plastic wrap.
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Tomato-Pesto-Cream Cheese Torte (cont.)