This can be made up to three days in advance.  Added secret bonus – Mix all the leftover stuff together for a tasty dip.
Ingredients:

• 3 packages (8 oz each) cream cheese, softened (To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1 to 1 1/2 minutes.)
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, finely chopped
• 1 container (7 oz) refrigerated basil pesto
• 1 jar (8 oz) minced oil packed sun-dried tomatoes, well drained
• basil sprigs
• toasted pine nuts
• Baguette slices

Instructions:

1. In food processor, place cream cheese, Parmesan cheese and garlic.
2. Cover and process until blended.
3. Divide into thirds (about 1 cup each).
4. Line 5-cup mold or 8×4-inch loaf pan with plastic wrap. (It helps to spray with a little oil first.)
5. Spoon one-third of the cheese mixture in bottom of mold.
6.  Smooth top with spatula.
7. Spoon pesto evenly over cheese layer.
8. Spoon one-third of the cheese mixture over pesto layer.
9. Smooth top with spatula.
10. Spoon tomatoes evenly over second cheese layer.
11. Spoon remaining cheese mixture over tomatoes.
12. Strike filled mold on counter to pack down.
13. Cover and refrigerate at least 24 hours.
14. When ready to serve, turn mold upside down onto serving platter.
15. Remove plastic wrap.
16. Garnish with basil sprigs and toasted pine nuts.
17. Serve torte with baguette slices.

Serve: 40

Source:  bettycrocker.com