Cream Cheese Oyster Roll

Directions

1. 1
   Blend mayo with cream cheese.
2. 2
   (Lowfat products can be used with no effect on taste.) Mix in worcestershire sauce, garlic and onion salt.
3. 3
   Spread on oiled waxed paper in a rectangular shape, 1/2-inch thick.
4. 4
   Refrigerate for 2 hours.
5. 5
   Mash drained oysters with a fork in a small bowl, then spread over the chilled cheese mixture, keeping 1/4 inch away from the edges.
6. 6
   Roll as a jelly roll and chill for at least six hours until ready to serve.
7. 7
   Coat outside of roll with parsley and nuts.
8. 8
   Serve with crackers.