Party Sandwich Loaf

Ingredients

• 0.3 cup salad dressing 
• 0.3 cup celery finely chopped
• 2 tablespoons juice of lemon 
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper 
• 2  hardboiled eggs finely chopped
• 8 oz shrimp rinsed drained chopped canned
• 6 oz cream cheese softened
• 4 oz walnut pieces finely chopped
• 0.5 cup pimientos finely chopped
• 0.5 cup cream sour
• 0.3 cup pickle relish sweet drained
• 2 tablespoons onion grated
• 0.1 teaspoon hot sauce red
• 8.5 oz ham canned
• 3 lb bread crumbs 
• 0.5 cup butter softened
• 32 oz cream cheese softened
• 3 drops purple gel food coloring 
• 1 cup frangelico 

Equipment

• bowl

Directions

1. In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
2. Trim crusts from bread loaves.
3. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices.
4. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
5. In medium bowl, mix 4 packages cream cheese, half-and-half and food color.
6. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.