8 oz. cream cheese, at room temperature
4 1/2 oz. piece of Brie or Camembert, rind removed, at room temperature
1/2 c. whipping cream

PESTO FILLING:

2 cloves garlic
2 c. basil leaves
3/4 c. Parmesan cheese
1/4 c. pine nuts

Process to paste. With machine running, add 1/3 cup olive oil.

In small bowl beat whipping cream until peaks form. Beat cheeses together. Fold in whipped cream.

Line a 4-cup mold with plastic wrap. Spread 1/4 of cheese mixture into mold. Spread thin layer of pesto over cheese; repeat, ending with top layer of cheese. Cover and chill overnight.

To serve, invert mold onto serving plate. Peel off wrap. Garnish with fresh basil. Serve with French bread or raw vegetables.