Preparation / Directions:
In electric blender container, blend parsley, mustard, walnuts, Parmesan cheese, basil and garlic; set aside. Roll each square of cream cheese between 2 sheets of waxed paper to an 8 x 4 - -inch rectangle. Place 1 cheese rectangle in plastic wrap-lined 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan; top with half the parsley mixture. Repeat layers, ending with remaining cheese rectangle. Chill at least 2 hours. Remove from pan; slice and serve on crackers garnished with peppers and basil if desired.
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