Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        cream cheese -- softened
   2      cups          butter -- softened
   2                    avocados
                        French bread
                        ***PESTO***
   1      cup           fresh spinach
     1/2  cup           fresh basil leaves
     1/3  cup           grated parmesan cheese
     1/3  cup           olive oil
     1/4  cup           pine nuts
   1      clove         garlic -- crushed

Preparation:

Prepare pesto: Blend all ingredients in blender or food processor until smooth. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon another 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread.