Combine cream cheese and butter in medium bowl. Add Parmesan and garlic; mix well. Lightly butter 9-inch pie dish. Spread 1/3 of cheese mixture in bottom of pan. Top with 1/2 cup pesto, spreading evenly. Gently spread with half of remaining cheese mixture. Repeat layers, using remaining pesto and ending with cheese mixture. Refrigerate for 1 1/2 hours. Serve with pitas. Makes 1 nine-inch torta.
Recipe courtesy of Susan, our floral arrangement designer.