Cheesy, Garlic Tri Torte

So easy to fix! Serve with crackers and watch it disappear!

• Ready In: 30 mins
• Serves: 40

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 1⁄2 cup  grated fresh parmesan cheese
• 3  garlic cloves, pressed
• 1 (7 ounce) container  refrigerated basil pesto
• 1 (8 ounce) jar  minced sun-dried tomatoes packed in oil, well drained
•  baguette, slices or   cracker

Directions

1. **After draining, press tomatoes in multi- layer paper towels**.
2. In food processor, place cream cheese, parmesan cheese and garlic.
3. Process until blended.
4. Divide into thirds.
5. Line a 5 cup mold with plastic wrap.
6. Smooth one of the thirds of cheese into mold, then layer the pesto. Smooth another third of the cheese mix over pesto then spread the tomatoes, finish with the last third of the cheese.
7. Smack the mold down on a towel on the hard surface to make the cheese mix mold nicely.
8. Cover and refrigerate for at least a day.
9. You can make this several days early.
10. To serve just invert onto pretty plate and serve with either the crackers or baguettes.