1 (8 oz.) pkg. cream cheese, softened
1/4 c. grated Parmesan cheese
1 tbsp. prepared horseradish
1/3 c. chopped pimiento-stuffed green olives
2 1/2 oz. dried beef, finely snipped

Blend cream cheese, Parmesan cheese and horseradish. Stir in olives. On waxed paper shape mixture in two 6 inch rolls. Wrap and chill several hours or overnight. Roll in snipped beef. Serve with crackers.