Slice the jalapeños. Start by cutting the jalapeños into thin slices. Make sure to remove the seeds if you prefer a milder flavor.

Mix the cream cheeses. In a bowl, combine 4 oz. of whipped cream cheese with jalapeño cream cheese if you’re using it. Stir well until combined and creamy.

Serve with rice crackers. Spread the cream cheese mixture generously over the 12 rice crackers.

Garnish with toppings. Sprinkle the 24 pink peppercorns over the spread and finish with small curly parsley leaves.