Layered Tomato/Artichoke Spread

1 8 oz pkg cream cheese, well chilled
3 Tbsp finely chopped sundried tomatoes in oil, well drained
3 Tbsp finely chopped canned artichoke hearts, well drained
2 Tbsp pesto
2 Tbsp chopped smoked almonds
2 tsp chopped fresh parsley
Crackers (I liked it best with Melba Toast)

Cut cream cheese horizontally into 3 slices using dental floss (make sure it is not flavored). Place 1 slice on small platter, top with tomatoes and second slice of cream cheese. Combined artichoke hearts and pesto, spoon over second layer of cream cheese. Top with remaining slice of cream cheese, nuts and parsley; press lightly to secure. Refrigerate 1 hour. Serve with crackers.

Sorry no picture, I tried but could not get it in a format that would work.

Peach & Raspberry Parfaits

2 medium sized peaches, rinsed and pitted
1 container raspberries, rinsed and dried
2 teaspoons sugar
1/2 teaspoon vanilla extract
1 envelope dry whipped topping mix (Dream Whip)
1/2 cup milk
1 6 oz container vanilla yogurt
8 shortbread cookies (Lorna Doone) (I used more than 8)

Cut peaches in small (bitesize) pieces. Gently stir peaches, raspberries, sugar and vanilla together. Let stand for 5 minutes. In large bowl, combined whipped topping mix and milk. Beat on low speed for 1 minute, then increase speed to high for 4 minutes, or until fluffy and stiff. Fold 1 1/2 cups of whipped topping into yogurt in a small bowl (reserve remaining whipped topping) Begin layering; place a layer of fruit in the bottom of container. Top with a layer of yogurt mixture. Next a layer of crumbled cookies. Repeat layering, ending with cookies. Garnish with reserved whipped topping and mint sprigs (if desired). Enjoy!