Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Cheese Tort

List of Ingredients




20 ounces cream cheese -- softened
1/3 cup sun-dried tomatoes, oil-packed -- drained well
1/3 cup pesto sauce



Recipe



Line one 4-cup dish or two 2-cup dishes with plastic wrap. Divide cream cheese into 2 portions of 6 ounces and 1 portion of 8 ounces. Blend one 6-ounce portion of cream cheese with pesto. Heat until semi-liquid. Pour into lined bowl(s). Place in refrigerator for 10 minutes. Heat the 8-ounce portion of cream cheese until semi-liquid. Pour over pesto layer. Place in refrigerator for 10 minutes. Puree sun-dried tomatoes in a food processor. Blend in last 6-ounce portion of cream cheese. Heat until semi-liquid. Pour over plain cream cheese. Cover with plastic wrap. Place in refrigerator overnight. To serve, remove plastic wrap from top, gently pull plastic wrap lining away from the sides of the bowl, and invert bowl on a serving plate. Carefully remove bowl and plastic wrap. Serve with crackers, small bits of toast, bagels, etc.