Italian Cheese Dome

• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 12 cup parmesan cheese, grated
• 2 tablespoons pesto sauce
• 9 ounces sliced muenster cheese (9 one ounce slices) or 9 ounces mozzarella cheese, divided (9 one ounce slices)
• 1 (7 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 2 cups chunky spaghetti sauce or 2 cups marinara sauce

1. Beat cream cheese and butter at medium speed with an electric mixer until fluffy.
2. Add Parmesan cheese and pesto; beat until mixture is smooth.
3. Set aside.
4. Cut 5 slices of the cheese in half diagonally; cut remaining 4 slices in half crosswise.
5. Mix dried tomatoes and spaghetti sauce together and set aside.
6. Line a 3 cup bowl or mold with plastic wrap, allowing edges to hang over side 6 to 7 inches.
7. Arrange cheese triangles in a pinwheel shape, slightly overlapping edges to line bowl.
8. Spread half of cream cheese mixture over cheese in bowl; top with half of spaghetti sauce.
9. Arrange 4 cheese rectangles over tomato mixture.
10. Repeat layers with remaining cream cheese mixture, spaghetti sauce and cheese rectangles.
11. Fold plastic wrap over top, sealing securely.
12. Place a small cast iron skillet or other heavy object on top to compact the layers (I use canned goods).
13. Refrigerate at least 8 hours or up to 3 days.
14. Invert onto a serving platter; peel off plastic wrap.
15. Garnish, if desired.
16. Serve with crackers -- yummy.

cream cheese, butter, parmesan cheese, pesto sauce, muenster cheese, tomatoes, chunky spaghetti sauce

Taken from www.food.com/recipe/italian-cheese-dome-200369 (may not work)