Cut out 8 Christmas tree shapes from the center of 8 slices of bread, making sure the cookie cutter size fits the slice centers.

Then, cut 24 holly leaf shapes from the remaining 8 slices or as many as you can fit based on the cutter size.

Divide the cream cheese in half. Mix one half (4 oz) with the crushed pineapple and its juice. Adjust the amount of pineapple until you achieve your desired consistency.

Spread this mixture evenly over one set of the bread cut-outs, then top with the remaining bread shapes to form sandwiches.

Mix the remaining 4 oz cream cheese with sour cream or mayonnaise until the mixture is spreadable but holds its shape well.

Gradually add green food coloring, starting with a tiny amount and increasing slowly until you reach the desired green tone.

Using a piping bag fitted with a #67 tip, pipe a green strip along the center of each holly leaf sandwich.

Place a couple of pomegranate seeds at one end of each strip to mimic holly berries.

With the same piping tip, pipe green strips from the top/center of the sandwich to each tip of the tree to mimic sweeping boughs of an evergreen.

Position a pomegranate seed at the tip of each bough to resemble decorations.

Keep the decorated sandwiches chilled until ready to serve.

These sandwiches can be prepared a day ahead and stored airtight in the refrigerator overnight for convenience and freshness.