Frosted Sandwich Loaf

• 6 hard-cooked eggs, finely chopped
• 1 tsp. HEINZ Yellow Mustard
• 1/2 tsp. salt, divided
• 1/8 tsp. black pepper
• MIRACLE WHIP Dressing
• 2 cups finely chopped ham
• 1/4 cup chopped sweet pickle
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 1/4 cup chopped watercress
• 1 unsliced sandwich loaf (16 inch)

1. Combine eggs, mustard, 1/4 tsp.
2. of the salt and dash of the pepper.
3. Add enough dressing to moisten; mix lightly.
4. Combine ham, pickles and enough dressing to moisten.
5. Mix 4 oz.
6. (1/2 of 1 pkg.)
7. of the cream cheese, watercress, remaining 1/2 tsp.
8. salt and remaining pepper.
9. Remove crust from top and sides of bread.
10. Cut bread into four lengthwise slices; spread with dressing.
11. Spread 1 bread slice with egg mixture, second bread slice with ham mixture and third slice with cream cheese mixture.
12. Stack layers; cover with remaining bread slice.
13. Mix remaining cream cheese and 1/3 cup dressing until well blended.
14. Frost sandwich loaf.
15. Cover loosely; refrigerate several hours or until chilled.

eggs, yellow mustard, salt, black pepper, miracle whip dressing, ham, sweet pickle, philadelphia cream cheese, watercress, sandwich

Taken from www.kraftrecipes.com/recipes/-17153.aspx (may not work)