Cream Cheese Penguins

1. 1

   Cut a slit lengthwise from top to bottom in each jumbo olive.

2. 2

   Fill the cavity of each jumbo olive with about 1 tsp of cream cheese.

3. 3

   (this makes the white 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. 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. 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.

No nutritional information available.

No additional tips available.