Italian Cheese Dome

Total Time: 192 hrs 30 mins Preparation Time: 30 mins Cook Time: 192 hrs

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1/2 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

Recipe

• 1 beat cream cheese and butter at medium speed with an electric mixer until fluffy. add parmesan cheese and pesto; beat until mixture is smooth. set aside.
• 2 cut 5 slices of the cheese in half diagonally; cut remaining 4 slices in half crosswise.
• 3 mix dried tomatoes and spaghetti sauce together and set aside.
• 4 line a 3 cup bowl or mold with plastic wrap, allowing edges to hang over side 6 to 7 inches.
• 5 arrange cheese triangles in a pinwheel shape, slightly overlapping edges to line bowl.
• 6 spread half of cream cheese mixture over cheese in bowl; top with half of spaghetti sauce. arrange 4 cheese rectangles over tomato mixture.
• 7 repeat layers with remaining cream cheese mixture, spaghetti sauce and cheese rectangles.
• 8 fold plastic wrap over top, sealing securely. place a small cast iron skillet or other heavy object on top to compact the layers (i use canned goods). refrigerate at least 8 hours or up to 3 days.
• 9 invert onto a serving platter; peel off plastic wrap. garnish, if desired. serve with crackers -- yummy.