Holiday Torte with Cream Cheese and Sun Dried Tomatoes

I have used this product for some time.  The spread and pesto are also good just spread on bread that has been brushed with olive oil and toasted and then maybe topped with a little Parmesan cheese.  Of course they have a web site with loads of recipes, www.calsundry.com.  I use the sun dried tomatoes in my cioppino. If the recipe has too much sun dried tomatoes for your taste, you can always leave out the layer with the julienne cut tomatoes.

16 oz cream cheese 1 (8.5 oz) jar CALIFORNIA SUN DRY® Pesto 1 (8.5 oz) jar CALIFORNIA SUN DRY® Tomatoes, Julienne Cut 1/2 (9 oz) jar CALIFORNIA SUN DRY® Spread 1 cup salted, roasted pistachios nuts, large chopped Assorted crackers Parsley On plastic wrap, roll out half of the cream cheese into a rectangle, no more than 1/4” thick. Wrap in plastic and repeat with remaining half of cream cheese. Refrigerate until thoroughly chilled. Drain jar of Julienne Cut Tomatoes. Place 1 layer of cream cheese on a serving plate. Spread 1/2 jar or more of Spread evenly on top to the edges. Spoon half of Pesto over the Spread. Place 2nd layer of cream cheese on top. Spoon remaining half of Pesto evenly over the cheese. Top with Tomatoes. Loosely press nuts around the sides. Dress with fresh parsley or basil and serve with crackers. Products used in this recipe