YIELD Makes 16 to 24 appetizer servings
INGREDIENTS
Parsley-Basil Pesto* (recipe) 3 packages (8 ounces each) cream cheese, softened 1/2 cup mayonnaise 1/4 cup whipping cream or half-and-half 1 teaspoon sugar 1 teaspoon onion salt 1/3 cup chopped roasted red peppers** or pimiento, drained Pimiento strips and Italian flat leaf parsley leaves (optional) Assorted crackers and cut-up vegetables *One-half cup purchased pesto can be substituted for Parsley-Basil Pesto.**Look for roasted red peppers packed in jars or cans in the Italian food section of the supermarket.PREPARATION:
- Prepare Parsley-Basil Pesto; set aside. Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.
- Line 5-cup ring mold with plastic wrap. Spoon half of cheese mixture into prepared mold; spread evenly. Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped pimientos. Spoon remaining cheese mixture over pimientos; spread evenly. Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.
- Uncover mold; invert onto serving plate. Carefully remove plastic wrap. Smooth top and sides of wreath with spatula. Serve with assorted crackers and/or vegetables.