Lightly coat skillet with non-stick cooking spray. Add pine nuts and garlic. Cook over medium heat for 3-5 minutes or until nuts are golden brown. Stir frequently. Set aside and cover. 

Cut off top and wide base of the celery stalks. Using a vegtable peeler, remove two thin strips from the round side of the celery, creating a flat surface.  

In a small bowl, combine cream cheese and shredded Italian cheese. Spread cheese mixture into celery. (note: add mixture when you are ready to serve, not ahead of time).

Cut each filled stalk of celery into 2-inch pieces. Sprinkle nut and seed mixture over the top of celery and serve.