• 1 uncut sandwich loaf
  • For the shrimp salad filling:
  • 1 hard-boiled egg, finely chopped
  • 1 can (4 ounces) baby shrimp, rinsed and drained
  • 2 tablespoons finely chopped celery
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Pepper, to taste
  • 3 tablespoons mayonnaise
  • For the pineapple-pecan cream cheese filling:
  • 3 ounces cream cheese, softened
  • 1 cup finely chopped toasted pecans
  • 8 ounces canned, crushed pineapple
  • For the chicken-bacon filling:
  • 8 slices bacon, crisply fried and crumbled
  • 1 cup finely chopped cooked chicken
  • 1/4 cup mayonnaise
  • 1 tablespoon finely chopped pimento
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Remove all crust/edging from sandwich loaf. Cut through the loaf horizontally to create 4 equal pieces. Set aside and prepare the fillings.
  2. Prepare the 3 fillings in 3 separate bowls, mixing all ingredients until combined.
  3. Begin building the layer cake. Layer the first piece of bread with shrimp salad filling, then stack the second piece of bread on top. Cover the bread with pineapple pecan cream cheese filling, then stack the third piece of bread on top. Cover with chicken-bacon filling then place final slice of bread on top. Tightly and carefully wrap the loaf in plastic wrap and refrigerate for at least 1 hour.
  4. Before removing the loaf from the refrigerator, prepare the cream cheese frosting. Mix all ingredients together until fully combined, adding green food coloring until you achieve the desired color.
  5. Remove loaf from fridge and plastic wrap, then cover with cream cheese frosting. Garnish with carrot flowers and celery leaves. Pipe the top with white, light cream cheese if desired.
  6. Chill for an additional 30 minutes to set, serve and enjoy!