1 cup canola oil
3 tablespoons white sugar
1 egg, beaten
1 (10 ounce) can sliced mushrooms, drained
1 (8 ounce) can pineapple juice
1 cup sliced almonds
1 (3 ounce) package instant whipped topping mix
1/2 cup milk
In a medium bowl, mix together the olive oil and sugar. Mix in egg and mushrooms until completely incorporated. Stir in pineapple juice, almonds, and whipped topping mix. Cover and refrigerate for 1 hour. Let stand for several minutes, until mixture is thickened.
Stir more pineapple mixture into the pan with the canola oil. Heat slowly over high heat, stirring constantly, until mixture is just boiling. Allow to cool slightly. Spread over the bottom of a greased 9x5 inch loaf pan. Cover the loaf with foil and refrigerate overnight.
When it has cooled, slice bread slices into 1/2 inch slices with a sharp knife. Place slices in pans, and then heat in the microwave for 1 minute, stirring occasionally, until light brown. Remove bread slices from pans, warm in hot water, and cool completely. Use to make the filling and frost the sides of each loaf.
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