Olive-Nut Sandwich - cooking recipe

Ingredients

1 (6 oz.) pkg. cream cheese
1 c. mayonnaise
1/2 c. chopped pecans
1 c. chopped salad olives
2 Tbsp. olive juice
dash of pepper

Preparation

Let cream cheese stand at room temperature until soft.
Mash with a fork and add the mayonnaise.
Chop up pecans and salad olives.
Put in a bowl and add olive juice with a dash of pepper (no salt).
Stir well; this will be mush.
It's supposed to be that way!
Put in a pint fruit jar and refrigerate for at least 24 to 48 hours.
It will be thick.
Spread on bread.
Can use black walnuts or any other kind of nuts.