Cream Cheese Penguins

By sherree

Ingredients

• 18 jumbo black olives, pitted
• 1 (8oz) package cream cheese, softened
• 18 small black olives
• 1 carrot

Preparation

Step 1

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 tsp. of cream cheese into each olive. Slice the carrot into 18, ¼ inch think rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small over to form the beak.
Set a big olive, large hole side down, onto a carrot slice. Then set a small over onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.