Ribbon Sandwich Cake
|Unsliced white bread loaf||1 (Round)|
|Chicken spread||10 Ounce (2 Cans, About 5 Ounces Each)|
|Canned pimientos||4 Ounce, drained and chopped (1 Can / Jar)|
|Firm ripe avocado||1 Small|
|Lemon juice||1 Teaspoon|
|Cream cheese||16 Ounce (2 Packages, 8 Ounces Each)|
|Mayonnaise/Salad dressing||2 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
1 Cut a thin slice from bread to make top flat; set aside to use for croutons or a crumb topper. Slice bottom section crosswise into 4 even layers; spread 3 of the layers with butter or margarine.
2 Mix chicken spread and pimientos in a small bowl; spread evenly on 2 of the layers.
3 Halve avocado; pit, peel and cut into small chunks; place in a small bowl. Sprinkle with lemon juice, then mash with a fork. Blend in 1 package of the cream cheese and mayonnaise or salad dressing; spread on one of the remaining layers.
4 Stack the 3 layers, with avocado layer between, on a large serving plate; place plain layer on top.
5 Beat remaining package of cream cheese with milk until fluffy-smooth in a small bowl; spread over side and top of loaf. Press parsley firmly onto side. Chill. Just before serving, garnish with a cluster of radish roses, if you wish. Cut into wedges with a sharp knife.