Pesto Torte

• Vegetable cooking spray
• 2 (4-ounce) packages provolone cheese slices (8 slices)
• 1 (8-ounce) package shredded mozzarella cheese
• 1 (8-ounce) package cream cheese, softened
• 1 (3-ounce) package cream cheese, softened
• 1 (8-ounce) jar sundried tomatoes in oil, undrained
• 1 (7.5-ounce) jar pesto in olive oil
• 1/4 cup mayonnaise
• 2 tablespoons unsalted butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• Assorted crackers

1. Line the bottom of a 9- x 5-inch loafpan with plastic wrap, allowing 5 to 6 inches to hang over edges; coat plastic wrap with cooking spray. Line bottom and sides of pan with provolone cheese slices.
2. Process mozzarella cheese and next 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
3. Spoon the cream cheese mixture into the prepared pan, pressing with spatula. Fold plastic wrap over torte; chill 12 hours.
4. Invert chilled torte on a serving dish; discard plastic wrap. Serve torte with assorted crackers.

vegetable cooking spray, provolone cheese, mozzarella cheese, cream cheese, cream cheese, tomatoes, pesto, mayonnaise, unsalted butter, garlic, pepper, crackers

Taken from www.myrecipes.com/recipe/pesto-torte (may not work)