Directions
Preparation:45min  ›  Ready in:45min 

1. Put the garlic, basil, lemon juice, pine nuts and olive oil in a processor and blend Add 1/3 of the cream cheese and all of the parmesan cheese. Pulse blend until smooth and then transfer the mixture to a bowl.
2. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato puree and 1/3 cream cheese. Blend until smooth.
3. Place remaining 1/3 cream cheese and butter in a bowl and using an electric mixer, beat until fluffy. Season with salt and pepper.
4. Lightly grease a 1 1/2 litre baking dish. Line dish with cling wrap so that the wrap extends over sides of the dish.
5. Evenly spread one third cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the basil mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
6. Carefully invert dish onto a platter and remove cling wrap to serve.