Cold Cut Ribbons

Directions

1. 1
   Prepare spread by combining cream cheese, onion and mustard. Lightly spread cream cheese on slice of meat.
2. 2
   Top with cheese slice, more cream cheese and another slice of meat.
3. 3
   Repeat process until stack includes 3 layers of meat and cheese, with cream cheese in between.
4. 4
   Freeze cold cut stack uncut for approximately 1 hour.
5. 5
   When firm, cut into 1 x 2-inch ribbon strips.
6. 6
   Center a pickle slice on each cold cut ribbon.
7. 7
   Skewer with cellophane tipped toothpick and serve.
8. 8
   Makes 30 ribbons.