The All New Cheese and Pesto Spread

1 8 ounce package cream cheese

1 4 1/2- ounce package Brie cheese

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed parsley sprigs

1/2 cup grated Parmesan cheese

1/4 cup pine nuts, walnuts, or almonds

2 cloves garlic, quartered

1/4 cup olive oil or cooking oil

1/2 cup whipping cream

crackers or sliced French Bread

Soften cream cheese and Brie cheese.
For pesto, in a blender container combine basil, parsley, Parmesan cheese, nuts, garlic, and 2 tablespoon oil. Cover, blend with on-off turns till a paste forms. Gradually add remaining oil, blending on low speed till smooth.

Beat cream cheese and Brie together till nearly smooth. Beat whipping cream till soft peaks form. Fold whipped cream into cheese mixture.
Line a 3 1/2- or 4 cup mold with plastic wrap.
Spread one-fourth of cheese mixture into mold.
Top with one-third of pesto. Repeat layers twice.
Top with cheese mixture. Chill 6 to 24 hours.
To serve, unmold on plate. Remove plastic wrap. Garnish with fresh basil, if desired. Serve with crackers. Makes 3 1/2 cups (24servings).