Recipe: Mexican Appetizer Layered Torte

MEXICAN APPETIZER LAYERED TORTE

2 (8 oz.) pkg. cream cheese, softened
1 tbsp. milk
1 cup guacamole or 6 oz. container guacamole dip, thawed
1/2 cup chopped ripe olives
2 oz. (1/2 cup) shredded Cheddar cheese
1 cup refried beans
Tomato salsa

Line 1 1/2 quart bowl or mold with plastic wrap.

In small bowl, beat cream cheese and milk until smooth.

Spread 1/4 of cream cheese mixture evenly in bottom of prepared bowl. Top with guacamole; spread with 1/4 of cream cheese mixture; sprinkle evenly with olives and cheese; spread with 1/4 of cream cheese mixture; spread evenly with refried beans; spread with remaining cream cheese mixture.

Cover; refrigerate 1 to 1 1/2 hours or until firm.

Unmold onto serving tray; remove plastic wrap; top with salsa. Garnish as desired. Serve with assorted crackers or tortilla chips.

Makes 5 cups.