Instructions: Beat softened cream cheese in a large bowl until light and fluffy. Divide into thirds.

For pesto, combine basil, pinenuts and garlic in a food processor. Whirl until finely chopped. Stir basil mixture into one of the divided cream cheeses, along with the Parmesan cheese.

Place red peppers in a clean food processor bowl. Whirl until pureed.

Transfer to a small skillet. Whisk in cornstarch until well blended and smooth. Bring to simmering over medium heat; cook for about 3 to 5 minutes.

Cool for 15 minutes. Whisk into another third of the cream cheese until well blended.

Mix green onion into the remaining third of cream cheese until well blended.

Line a 6 cup bowl with plastic wrap, leaving a 2" over hand on all sides.

Turn pesto cream cheese into lined bowl and pack firmly. Spoon on green onion mixture; carfully spreading to cover the pesto layer. Top with red pepper layer, spreading to completely cover the green onion layer. Cover the top with the plastic wrap overhang. Refrigerate for 2 to 3 hours or until firm.

Fold back the plastic wrap; unmold onto a serving plate. Garnish with fresh basil leaves.

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