In a medium bowl, beat the PHILLY with a wooden spoon until combined.
Line the base and sides of a small loaf tin, approx. 8 cm x 15 cm, with clingfilm and leave ends overhanging.
Lay the prosciutto pieces along the tin to line the sides and base, leaving ends overhanging.
Press one third of the PHILLY into the tin. Spread over 2 tablespoons of pesto. Press another third of the PHILLY over the top. Add the second layer of pesto.
Finish with the remaining PHILLY. Wrap over the ends of the prosciutto and cover with the overhanging clingfilm.
Place in the fridge for one hour, or longer, to allow to firm.
Remove and invert the tin to release the terrine. Remove and discard the clingfilm. Decorate with fresh basil leaves and serve.
Add to a cheese platter/charcuterie board with PHILADELPHIA Sweet Chilli Pourover as a dip or just serve on its own with RITZ Crackers or any other crackers of your choice.