Penguin Poppers

1. 1

   Drain olives and set on paper towel to get off as much water as possible.

2. 2

   Peel and slice carrot thinly for the feet.

3. 3

   Cut a small notch for the feet.

4. 4

   Make a slit from top to bottom of large olive.

5. 5

   Stuff with about 1tsp cream cheese.

6. 6

   Make a small slit in small olive and insert notch from carrot base to make the beak.

7. 7

   Stack the penguin and stick a toothpick all the way through to hold.

No additional tips available.