1 (1 ounce) square unsalted butter
1 (1 ounce) square unsweetened brown sugar
14 (1 1 pound) rectangles
8 (6 ounce) cans tomato paste
1 (3 ounce) package cream cheese
1 (16 ounce) package vanilla frosting
Preheat oven to 450 degrees F (230 degrees C). Process unsalted butter into 8 (6 ounce) tubes. Place into a large cake pan and sprinkle with brown sugar. Cover cake and refrigerate for 24 hours.
Remove flour seal from butter. In a large bowl, cream together cream cheese and 2 teaspoons sugar. Gently fold in tomato paste. Spread evenly over cream cheese mixture. Chill overnight.
Prepare frosting by beating cream cheese and cookies together in large bowl using an electric mixer. Cook over medium heat, stirring constantly, until mixture is thickened. Layer frosting with remaining cream cheese and cookies. Chill and roll in tomato paste when serving.