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 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
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.
This coming Sunday I host a birthday party for both daughters and I had to try this. I just made one tonite to try it out and I loved how cute they are and easy to make.I'm sure everyone will be impressed.Great instructions.
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How cute can you get? Everyone loved them! To make them easy, use whipped cream cheese and put it into a ziplock bag. Make a small snip in the corner of the ziplock bag and you're ready to pipe the cream cheese into each olive. Very easy. Another trick is to make a larger notch in the carrot, take the piece you cut out and cut that in half. Now you have 2 beaks. If your beaks are too thick to put into the olive head, make the beak thinner. For presentation I took a mirror and sprinkled some powdered sugar on it to look like snow. Add the penguins and you have a great centerpiece.
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