In a large bowl, beat two packages of cream cheese, shredded cheese, onion, Worcestershire sauce and parsley until blended. Press into a plastic wrap-line 8x4-in. loaf pan. Cover and refrigerate overnight.
Remove cream cheese mixture from pan; cut in half widthwise. Stack one on top of the other on a serving plate. In a small bowl, beat milk and remaining cream cheese until smooth. Spread over cube. Cut olives in half; arrange on top and sides of dice. Serve with crackers.