1 pkg (8oz.) Cream Cheese, well chilled
3 Tbsp finely chopped sundried tomatoes in oil, well drained
3 Tbsp finely chopped drained canned artichoke hearts
2 Tbsp pesto
2 Tbsp Chopped U-Bake Smoked Almonds
2 tsp chopped Fresh Parsley
Crackers (I like Ritz)

Cut cream cheese horizontally into 3 slices using dental floss. Place 1 slice on a large sheet of plastic wrap; top with tomatoes and second chream cheese slice.

Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cheese slice, nuts and parsley; press lightly to secure.

Refrigerate 1 hour and serve with crackers.