Cream Cheese Penguins

By bakers_delight85

Ingredients

• 18 jumbo ripe olives
• 1 package (8 ounces) cream cheese
• 1 carrot (at least 6 inches long and 1 inch in diameter), cut into 1/4-inch slices
• 18 small ripe olives
• 18 frilled toothpicks

Preparation

Step 1

Cut a slit in each jumbo olive from top to bottom on one side only. Insert about 1 tsp. cream cheese into olive to fill cavity. Cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole.) Using a frilled toothpick, stack small olive (head), stuffed jumbo olive (body) and carrot slice (feet), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguin will stand better if olives are stacked with larger holes facing downward.)