2 (4 1/2 oz.) cans deviled ham
1 tsp. instant minced onion
1/4 c. chopped pitted ripe olives
1 (3 oz.) pkg. cream cheese, softened
2 oz. blue cheese
1 drop green food coloring
1 (7 3/4 oz.) can crab meat, drained and cartilage removed
1 (5 oz.) jar pasteurized Neufchatel cheese with pineapple
1/4 c. chopped celery
1 round loaf (2 lbs.) rye bread, about 8 inches in diameter, unsliced
3 (4 oz.) cartons whipped cream cheese, softened
1/4 c. slivered blanched almonds, toasted
1/2 c. sliced pitted ripe olives

Combine deviled ham, minced onion and chopped olives; cover. With electric mixer, blend cream cheese, blue cheese and green food coloring; cover. Flake the crab meat; stir in cheese with pineapple and the chopped celery; cover. Remove crust from loaf; cut horizontally into 4 slices.

Spread bottom slice with ham filling; top with second slice. Spread with blue cheese mixture; top with third slice. Spread with crab meat mixture; top with fourth slice. Cover loaf tightly with plastic wrap; refrigerate several hours or overnight.

An hour before serving, frost loaf with whipped cream cheese. Press almonds and olives into cheese frosting around side and top of loaf. Refrigerate until serving time. Cut into wedges. Serves 8-10.