In a medium bowl, combine ½ cup of olive oil, ½ cup of white wine vinegar, and 2 ounces of drained pimento. Add 3 tablespoons each of chopped fresh parsley and green onion, along with 3 minced garlic cloves, 1 teaspoon of sugar, and 1 teaspoon of chopped fresh basil. Whisk the mixture thoroughly until well blended.

Using a sharp knife, carefully cut the 8-ounce block of cream cheese in half lengthwise and slice into ¼-inch thick squares. Repeat this process with the 8-ounce blocks of cheddar and Monterey jack cheese.

Take a shallow serving dish and alternately place the sliced cheeses upright, creating an attractive display.

Once the cheese is arranged, carefully pour the prepared marinade over the cheese slices, ensuring each piece gets adequately coated. Cover the dish with plastic wrap and refrigerate for 6 to 8 hours.

Before serving, remove the marinated cheese from the refrigerator and let it sit at room temperature for about 20 minutes before serving.