Italian Cheese Dome

Ingredients:
1 (8-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1/2 cup grated Parmesan cheese
2 tablespoons Valley Sun, Sun Dried Tomato Pesto Sauce
9 (1-ounce) slices Muenster or Mozzarella cheese, divided
Valley Sun, Sun Dried Tomato Pesto Sauce
Garnish: fresh herb sprig (like rosemary)

Directions:
Beat cream cheese and butter at medium speed with an electric mixer until fluffy. Add Parmesan cheese and pesto; beat until mixture is smooth. Set aside.
Cut 5 slices Muenster (Mozzarella) cheese in half diagonally; cut remaining 4 slices in half crosswise.
Line a 3 cup bowl or mold with plastic wrap, slightly overlapping edges to line bowl.
Spread half of cream cheese mixture over cheese in bowl; top with half of Sun Dried Tomato Pesto Sauce. Arrange 4 cheese rectangles over tomato mixture.
Repeat layers with remaining cream cheese mixture, Sun Dried Tomato Pesto sauce and cheese rectangles.
Fold plastic wrap over top, sealing securely. Place a small cast-iron skillet or other heavy object on top to compact the layers. Refrigerate at least 8 hours or up to 3 days.
Invert onto a serving platter; peel off plastic wrap. Garnish, if desired. Serve cheese dome with crackers.
Yields 3 cups.
Note: To reduce fat and calories, substitute low-fat or nonfat versions of margarine and cheeses.