"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 (8 oz) pkg cream cheese softened 2 small cans contandina pesto sun dried tomatoes steamed or boiled
Place saran wrap on the bottom of a quiche pan. Smooth 1 layer of cream cheese, next layer pesto, next layer tomatoes. Top layer cream cheese. Make sure that bottom layer of cream cheese goes up sides. Place in refrigerator 1 hour then flip onto plate and peel off saran wrap.
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