PESTO-LAYERED SPREAD

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup Miracle Whip salad dressing (or mayonnaise)
1 (8 oz) pkg cream cheese, softened
2 tbsp fresh prepared pesto
1/2 cup walnuts, chopped and toasted

Combine gelatin and water in small saucepan; let stand 1 minute. Stir over low heat until dissolved; cool slightly.

Gradually add gelatin to salad dressing, mixing until well blended. Reserve 2 tablespoons gelatin mixture gradually. Add remaining gelatin mixture to cream cheese, mixing until well blended.

Combine reserved gelatin mixture and pesto; mix well.

Layer 1/3 cream cheese mixture in lightly oiled* 5 1/2x 3 inch loaf pan or 2-cup mold**; cover with half of pesto mixture. Repeat layers, ending with cream cheese layer. Sprinkle with walnuts; press lightly into cream cheese mixture. Chill until firm. Unmold onto serving plate. Serve with toasted French Bread slices.

*For easy removal of spread, line loaf pan or mold with plastic wrap before filling.

**Substitute 2-cup bowl for mold or loaf pan; do not Unmold to serve.

Makes about 2 cups
Source: Kraft Miracle Whip Cookbook, 1989