Layered Cheese Mould
|Cream cheese||16 Ounce (2 Packages)|
|Oil||1 Teaspoon (for greasing)|
|Lemon juice||2 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Onion salt||1 Dash|
|Creamed cottage cheese||1⁄3 Cup (5.33 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Tomato paste||2 Tablespoon|
Divide cream cheese in 3 parts.
Cream one part well with lemon juice and 1/3 cup Parmesan cheese, then stir in parsley.
Put in bottom of lightly oiled 3-cup mold or bowl with straight sides.
Chill while preparing second layer.
Cream second part of cream cheese with garlic powder, onion salt and cottage cheese.
Spread over first layer and chill.
Cream third part of cream cheese with basil, tomato paste and 2 tablespoons Parmesan.
Spread evenly over second layer.
Cover with waxed paper or plastic wrap and chill overnight.
To unmold, dip mold in warm water a few seconds, then turn out on serving plate.