In a food processor mix the pesto with 2 tablespoon cream cheese and the parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.

Coarsely chop the sun-dried tomatoes in the food processor. Mix in tomato paste and 2 tablespoon cream cheese. Blend until smooth.

Place 8 oz. cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.

Lightly grease your choice of baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.

Evenly spread 1/4 cup and 2 tablespoons cream cheese and butter mixture in the prepared dish. Layer alternately with a 1/4 of the sun-dried tomato mixture, a 1/4 cup cream cheese and butter mixture and a 1/4 of the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.

Carefully invert dish onto a platter and remove plastic to serve.