Olive and Nut Filling

32 oz. cream cheese
3/4 c. chopped olives with red
centers
2 c. chopped toasted (in margarine) pecans
1/2 to 3/4 c. cream or milk

Whip cream cheese; add milk until soft enough to spread. Fold in nuts and olives.

Spread on thin sliced bread. Trim crust (use white, raisin or cinnamon bread).

Cut into fingers or triangles. Chill; covered until ready to serve.