Pesto, Salmon and Olive Cream Cheese Torta

1. 1

   Beat 2 1/2 packages (20 oz) cream cheese and butter in large bowl until blended.

2. 2

   Mix 1/2 package (4 oz) cream cheese and pesto in small bowl.

3. 3

   Mix 1/2 package cream cheese and salmon in small bowl.

4. 4

   Mix 1/2 package cream cheese and olives in small bowl.

5. 5

   Line 9 x 5 x 3 inch loaf pan with plastic wrap, overlapping edges generously.

6. 6

   Spread 1/4 of butter mixture in bottom of pan.

7. 7

   Spread pesto mixture over.

8. 8

   Drop 1/3 of butter mixture over by teaspoons, spreading gently to cover.

9. 9

   Spread salmon mixture over.

10. 10

    Drop 1/2 of butter mixture over by teaspoons; spreading gently to cover.

11. 11

    Spread olive mixture over.

12. 12

    Cover with remaining butter mixture.

13. 13

    Fold plastic wrap over to enclose; press firmly to compact.

14. 14

    Chill until cold and firm; atleast 6 hours and up to 3 days.

15. 15

    Turn out onto platter.

16. 16

    Serve with assorted crackers and breads.

* Per serving · 4 servings · Values may vary.

No additional tips available.