Cream Cheese Penguins

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 18
• 18 large ripe black olives
• 1 (8 ounce) package cream cheese
• 1 carrot (about 6 inches long and 1 inch in diameter)
• 18 small ripe black olives
• 18 frill toothpicks

Recipe

• 1 cut a slit lengthwise from top to bottom in each jumbo olive.
• 2 fill the cavity of each jumbo olive with about 1 tsp of cream cheese.
• 3 (this makes the stripe of your penguins chest) cut carrot into 1/4 inch slices, then out of each slice cut a small notch (this is your penquin's feet), save the piece you cut out this will become the beak.
• 4 cut a small slit in the center of each small olive and press the cut out piece of carrot into the hole with the pointed end out.
• 5 using a frill toothpick, stack head (small olive), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up.