PLACE parsley, mustard, walnuts, Parmesan cheese, basil and garlic in blender container; cover. Blend well.
CUT cream cheese into 3 pieces. Roll each cream cheese piece between 2 sheets of wax paper to an 8 x 4-inch rectangle. Place 1 of the cream cheese rectangles in plastic wrap-lined 8 x 5-inch loaf pan; cover with half of the parsley mixture. Repeat layers; top with remaining cream cheese rectangle.
REFRIGERATE at least 2 hours. Remove from pan. Cut crosswise into 16 slices; cut each slice crosswise in half. Top each cracker with 1 spread slice.
