Step 1

In a bowl combine half of the cream cheese and the pate. Mix very well to combine.

Step 2

Add the green peas and mix again.

Step 3

In another bowl combine the remaining cream cheese, the sour cream and the green olives. Mix well.

Step 4

Place one crepe on a serving plate and cover with about 1/5 of the meat filling. Place another crepe and cover with 1/5 of the sour cream filling.

Step 5

Continue the process until using all crepes and all the two mixtures.

Step 6

Spread generously shredded cheese over the last portion of sour cream mixture on top.

Step 7

Decorate with green olives.

Step 8

Refrigerate the cake for 3-4 hours before serving.