Big Time Prty Loaf

Vanessa "Nikita" Milare


Imade this once for a Avon party. All the girls there wanted to know where I bought it, they were shocked when I told them I made it. But being my friends they should know me by now lol...

★★★★★ 1 vote
1 Hr
3 Hr


shrimp salad spread:
1/3 c
mayonnaise dressing
1/4 c
celery, finely chopped
2 Tbsp
lemon juice
1/4 tsp
1/8 Tbsp
eggs, hard boiled & finely chopped
2 can(s)
shrimp, peeled, deveined & chopped
olive nut spread:
2 pkg
cream cheese, room temperature
1 c
walnuts, finely chopped
1/2 c
pimiento stuffed olives, finely chopped
deviled ham spread:
1/2 c
sour cream
1/4 c
sweet relish, drained
2 Tbsp
onions, grated
1/8 tsp
red pepper sauce
2 can(s)
deviled ham
loaves, unsliced sandwich bread
1/2 c
butter or margarine, softened
4 pkg
cream cheese, room temperature
1 c
half and half


1In a mediumbowl mix the shrimp salad ingredients until well blended. In a second bowl mix the olive but ingredients also until well blended. Then in a last bowl mix the deviled ham ingredients until well blended. And set all aside.
2Then trim the crusts from the bread. Cut each loaf horizontally into 4 equal slices. Lightly spread the butter over 3 slices. Then placce 1 buttered slice on each serving plate. Spread each evenly with half of the shrimp spread. Top with seconf buttered slices. Then spreaad each evenly with hlaf of the olive nut spread. Top with the third buttered slices. Spread each evenly with half the deviled ham spread. Then top with unbuttered slices. Lightly press each loaf together.
3Then in a medium bowl mix the 4 cream cheese, half-n-half & food color if you wish. Spread half of the mixture over the sides & top of ach loaf. Refrigerate about 30 mins or until cream cheese has set. Cover tightly & refrigerate at least 2 1/2 hours but no longer the 24 hours.
4Remove from ice box, cut into slices & serve. Store in a refrigerator.
5Special Tip: You can make this even easier by picking up a variety of meats & cheese from the deli.

About this Recipe