Olive Nut Sandwich

6 oz Cream cheese
1/2 c Mayonnaise
1/2 c Pecans,chopped
1 c Salad olives
2 tb Olive juice
1 ds Pepper
Bread
Lettuce

Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh, thinly sliced bread will do. A little lettuce is a good touch, and cutting into finger tip sizes completes the feeling of first class.

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