Recipe - Cinda (And Whoever Elses) Peanut Butter Cookies

1 pound Cream cheese
2 tablespoon Milk
1 cup Tomato Salsa Cruda
1 cup Cilantro Pesto
1 cup Avocado Salsa

To prepare the Cinco de Mayo Spread, select a springform pan or
straightsided dish that is 5 to 6 inches in diameter and 2 inches deep.
Line the bottom and sides with plastic wrap, smoothing out the plastic as
much as possible.

Beat half the cream cheese with the milk, so it is easily spreadable.
Spread this mixture evenly over the bottom of the pan. Chill for 30
minutes. Spread the Cilantro Pesto evenly over the cream cheese and chill.
Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully
spread it over the Cilantro Pesto. Chill for at least 4 hours. Place a
serving platter on top of the springform pan and, holding the dishes with
both hands, flip them over. Remove the springform ring and bottom. Gently
pull the plastic wrap off. Just before serving, spoon the Avocado Salsa
over the top of the spread. Serve~ immediately.

Yield: 6 to 8 servings
Posted to MCRecipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6274

From: Meg Antczak meginny@frontiernet.net

Date: Fri, 6 Dec 1996 08:08:48 0500