Line a 5-3/4x3" loaf pan with plastic wrap.

In a small bowl, combine cream cheese and garlic powder until well blended.

Set the cream cheese mixture aside.

In a separate bowl, combine Parmesan cheese, softened butter, and pesto sauce until blended.

Gradually stir in olive oil into the pesto mixture.

Spread about 1/4 cup of the cream cheese mixture into the prepared pan.

Carefully spread with 1/3 of the pesto mixture over the cream cheese layer.

Repeat the layers of cream cheese and pesto mixture twice.

Top with the remaining cream cheese mixture.

Cover the loaf pan with plastic wrap.

Refrigerate for at least 5 hours.

Un-mold the spread from the loaf pan.

Serve the pesto cream cheese spread with assorted crackers and raw vegetables.