8 oz. softened cream cheese
1/2 c. mayonnaise
1/2 c. chopped pecans
1 sm. can sliced ripe black olives, drained, reserving liquid
Dash of pepper

Mash cream cheese with a fork and add mayonnaise and chopped pecans. Add ripe olives and 2 tablespoons of olive juice to mixture along with the pepper. Stir well. Will be mushy. Put in pint jar and refrigerate for at least 24 hours. Mixture will thicken. Use for filling for Cream Puffs. Keeps for several weeks in refrigerator.