Line a loaf pan with plastic wrap, letting the plastic extend over the edges. Place one package of cream cheese in a food processor. Add the garlic and herbs de provence and process until smooth and combined, scraping down the sides as needed. Spread this mixture in the bottom of the prepared loaf pan. Place the pan in the refrigerator for 30 minutes or until firm. Wipe out the food processor bowl. Place another package of cream cheese in the food processor. Add the sun-dried tomatoes and green onions. Process until smooth and combined, scraping down the sides as needed. Remove the loaf pan from the refrigerator. Sprinkle the first layer with half of the fresh basil. Spread the sun-dried tomato mixture over the first layer. Return the pan to the refrigerator for 30 minutes to firm up. Wipe the bowl of the food processor clean again. Place another package of cream cheese in the food processor. Add the blue cheese and nuts. Process as before, scraping down the sides as needed. Remove the pan from the refrigerator and sprinkle the tomato layer with half of the fresh parsley. Spread the blue cheese mixture over the top. Return to the refrigerator until firm. Wipe out the food processor bowl. Place the last package of cream cheese in the food processor along with the pesto. Process until smooth. Remove the pan from the refrigerator. Sprinkle the blue cheese layer with the remaining basil. Spread the pesto mixture over the top. Sprinkle with the remaining parsley. Cover the pan tightly with plastic wrap and return to the refrigerator until ready to serve (or at least 30 minutes for the top layer to firm up). When ready to serve, remove the top layer of plastic wrap and invert the pan onto a serving platter. Remove the plastic wrap from the terrine. Cut into slices and serve with crackers.