Bex Famous Monkey Loaf

I made this Delicious little Jewel for the 1st time over 15 years ago...And it was Instantly LOVED by Everyone and given it's Very Odd Name by my Best Friend, Tara.  She named it due to the fact that she could not identify what it was,  so she just made one up. 

INGREDIENTS:

1/2 lb thinly sliced provolone cheese 

8 oz. cream cheese

1/2 jar of prepared basil pesto (Classico Brand)

1/2 jar of prepared sun dried tomato pesto  (Classico Brand)

1 large garlic clove - mashed & finely minced

Also needed:

Saran wrap

Mini loaf pan (or small bowl)

Directions:
-Line the loaf pan (or bowl) with long pieces of Saran wrap.
-Let the cream cheese set out to become room temperature.

-Mash & finely dice garlic.
-Mix garlic into the softened cream cheese- set aside.
-Line the loaf pan with the slices of Provolone cheese, starting with the bottom and continuing up all the sides, overlapping the pieces of cheese, as this will be the outside shell of your Monkey Loaf -
making sure to have the Provolone Cheese hang over the sides (at least 1&1/2 to 2 inches.
-Spoon the cream cheese mixture into the Provolone cheese shell 1st.
-Next spoon 1/2 of the jar of the Sun Dried Tomato pesto on top of the cream cheese mixture.
-Then spoon the Basil Pesto allover, careful not to mix the layers.
-Layer some Provolone cheese along the top and then start to fold the rest of the Provolone cheese up in order to close up the top.
-Fold the Saran wrap up over the top of the entire thing to completely wrap up the loaf.
-Place in frig overnight so that it has enough time set up.

To serve:
-Invert the Monkey Loaf onto a serving plate and peel off the plastic wrap
-Use a spreader to slice and serve with crackers...and Enjoy!!