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
CUT cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
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.