In large bowl, place cream cheese, Parmesan cheese and garlic, beat well. Divide into thirds (1 cup each) Line 5-cup mold or 8 x 4 loaf pan with plastic wrap. Spoon 1/3 of the cheese mixture in bottom of mold, smooth top with spatula, spoon pesto evenly over cheese layer, spoon 1/3 of the cheese mixture over pesto layer, smooth top with spatula, spoon sun-dried tomatoes evenly over second cheese layer, spoon remaining cheese mixture over sun-dried tomatoes, smooth top. Strike filled mold on counter top to pack down. Cover and refrigerate at least 24 hours. When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap.