Blend together the cream cheese until smooth and creamy.

Stir in the remaining chees eball ingredients until well combined.

Place 2-3 sheets of plastic wrap into a 10 cup bundt pan.

Scoop the cream cheese mixture into the bundt pan and spread out evenly. Refrigerate for 1 hour, or overnight covered with plastic wrap.
When ready to serve, flip the bundt pan over onto a serving plate or board and remove plastic wrap.

Smooth wreath edges with a butter knife.

Press the chopped parsley into the sides of the wreath until covered.

Decorate the wreath with the diced bell peppers.

Serve with crackers or sliced bread.