Trim crust from an unsliced loaf sandwich bread and cut the loaf into 4 lengthwise slices Spread one side of each slice with 12 cup
softened butter Place one slice buttered side up on serving plate Spread evenly with Shrimp Salad Filling Top with second slice spread evenly with Cheese-Pecan Filling Top with third slice and spread evenly with Chicken Bacon Filling Top with remaining bread slice Frost top and side with mixture of cream cheese and cream Decorate with toasted almonds Chill in refrigerator 3 hours or more To serve cut with a sharp knife into 1-inch slices Makes 12 to 14 servings
