Pesto Torte

16 oz cream cheese
1 c butter, softened
1 small jar oil-packed sun-dried tomatoes
10 oz pesto
½ c parmesean cheese
1 c grated cheddar cheese

Beat butter and cream cheese together till smooth and well blended. Stir in the cheddar cheese. In another small bowl mix together the pesto and the parmesean cheese. Line a 10 to 12 ounce size bowl with plastic wrap. Divide the cream cheese mix into three parts and spoon 1/3 of the cheese into the bowl. Top that layer with 1/3 of the tomatoes. Spread 1/3 of the pesto/cheese mix over top of the tomatoes. Repeat the layers using the remaining mixtures. Fold the plastic over the torte and seal well. Chill overnight till firm. Unmold onto a plate and remove plastic wrap. Serve with a crusty bread or firm crackers.. You can also divide this and make two smaller tortes using custard-type bowls.
* I put the sun-dried tomatoes in the magic bullet and chopped to be close to the same size as the pesto.
I took this to dinner and EVERYONE thought I'd bought it!!!
Since it makes two I plan to freeze one - will let you know how it turns out!!!

This is linked to Eat at Home Ingredient Spotlight.