Trader Joe's Sun-dried Tomato and Pesto Torta

GREEN LAYER:

1 (8-ounce) container prepared pesto 2 (8-ounce) packages cream cheese, softened 2 tablespoons lemon juice Garlic pepper to taste 1/2 cup fresh basil leaves RED LAYER: 1 cup rehydrated sun-dried tomatoes, drained (to rehydrate tomatoes, cover with water and plastic wrap and microwave on high power 1 to 2 minutes until water boils; let stand 10 minutes or until very soft, then discard liquid) 2 (8-ounce) packages cream cheese, softened 1/2 cup roasted red peppers (from a jar), rinsed and well-drained 1/2 cup fresh basil leaves Seasoned salt and garlic pepper to taste WHITE LAYER: 1 (8-ounce) package cream cheese, softened 2 tablespoons butter 2 tablespoons lemon juice 1/4 to 1/2 teaspoon garlic pepper To make Green Layer: In a food processor fitted with a metal blade, process all green layer ingredients together until well-blended. Carefully spread evenly in a 7 1/2- or 8-inch springform pan lined with plastic wrap, or in a 9-inch glass pie plate. Refrigerate while preparing red layer. To make Red Layer: In a food processor combine tomatoes and cream cheese until as smooth as possible. Add red peppers and process until smooth. Add basil,seasoned salt and garlic pepper, then process until basil is finely chopped. Carefully spread over green layer. Refrigerate. To make White Layer: In a food processor combine cream cheese, butter, lemon juice and garlic pepper and process until smooth. Spread over red layer. Refrigerate 6 hours or overnight. To serve time, turn torta out of springform onto a serving plate (removing plastic wrap), leaving white layer on top. If using a pie plate, there's no need to turn it out. Garnish with fresh basil leaves, cut-up red pepper pieces and toasted pine nuts. Serve with crackers and fresh cut vegetables, if desired. Makes 20 to 25 servings