Step 1. It is helpful if you use a springform cake pan, because everything holds together nicely. We did not use one the first time and found it slightly complicated to remove the entire cake at the end.

Step 2. Begin by layering the bread slices in a double layer in the bottom of the spring form cake pan. Tear or cut up some of the bread to fill in any gaps.

Step 3. Sprinkle 2 Tbs. of the Italian dressing over the two layers of bread (this is where on the modified version we added the ranch/cream cheese mixture instead).

Step 4. Next, you need to a layer using all of the bologna over the dressing and bread. Continue layering the bread again and again sprinkle with 2 Tbs. of Italian dressing.

Step 5. Next create a cheese layer using all of it over that bread layer. Use the rest of the bread to cover the cheese layer and again sprinkle 2 Tbs. of Italian dressing over the bread. Press the entire thing gently down into the pan.

Step 6. Next you make the ‘frosting’. In a large bowl, mix the rest of the dressing (2 Tbs.) with the two containers of whipped cream cheese. Remove the metal spring form pan.

Step. 7. Using a spatula, ice the cake with the whipped cream cheese the same way you would ice a cake. Transfer the cake to a serving platter or large plate.

Step 8. If you have a cake decorating kit, use any remaining cream cheese to pipe around the cake. Fill a small baggie with ketchup, seal and snip off the end. Use the ketchup to decorate the cake, write a phrase on the top or just as a side.