ds Garlic salt ds Poultry seasoning 12 sl White bread 12 sl Pumpernickel bread 8 oz Cream cheese softened Reserve 1/3 cup soup; combine remaining soup, chicken, celery, pimiento, lime juice and seasonings. To make sandwich stacks, cut 3 inch round from each slice of bread. On 6 rounds of white bread, spread 1/3 chicken mixture; top with 6 rounds of pumpernickel bread. Repeat for two more layers ending with pumpernickel bread. To make frosting, beat cream cheese until smooth; gradually blend in reserved soup. Frost top and sides of stacks; cover, chill until frosting is firm. Garnish if desired.