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.