1 (8 oz.) pkg. cream cheese
1 small can pineapple
3 cans date nut bread

Chill cans of date nut bread at least four hours. Let cream cheese come to room temperature. Drain pineapple and reserve the liquid. Mix cream cheese and pineapple to a spreadable consistency using as much of the liquid as needed. Slice bread. Make sandwiches and then cut them in half; chill until ready to serve. Arrange on a serving tray.