2 (8 oz) packages cream cheese, softened
1 (7 oz) jar basil (green) pesto
1 (7 oz) jar marinated sun-dried tomatoes, finally chopped
Line a 6-inch-round bowl or large coffee cup tightly with plastic wrap. Chop the tomatoes finely. Add the cream cheese, pesto, and tomatoes to the bowl in layers, ending up with a layer of cream cheese. Chill and then unmold onto a lettuce-covered platter. Garnish with sprigs of fresh basil and serve with crackers or toasted rounds of Italian bread.