Layered Sun-Dried Tomato & Artichoke Spread

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, well chilled
• 3 Tbsp. finely chopped oil-packed sun-dried tomatoes, well drained
• 3 Tbsp. finely chopped drained canned artichoke hearts
• 2 Tbsp. CLASSICO Basil Pesto di Genova
• 2 Tbsp. chopped roasted almonds
• 2 tsp. chopped fresh parsley
• Ritz Crackers

1. Cut cream cheese horizontally into 3 slices using dental floss.
2. (See tip.)
3. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
4. Combine artichokes and pesto; spoon over second cream cheese layer.
5. Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure.
6. Wrap with plastic wrap.
7. Refrigerate 1 hour.
8. Serve with crackers.

cream cheese, tomatoes, hearts, genova, almonds, parsley, crackers

Taken from www.kraftrecipes.com/recipes/layered-sun-dried-tomato-artichoke-spread-114816.aspx (may not work)