what you need

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
• 3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
• 3 Tbsp. finely chopped drained canned artichoke hearts
• 2 Tbsp. pesto
• 2 Tbsp. chopped PLANTERS Smoked Almonds
• 2 tsp. chopped fresh parsley
•   RITZ Crackers

1 CUT cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.

2 COMBINE artichokes and pesto; spoon over second cream cheese layer.

3 TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.