Cream Cheese Penguins

Kellie in SLO's Note:

My kids have just as much fun making these as they do eating them. They are a fun item to take as an appetizer to a holiday party.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 18

• 18 large ripe black olives
• 1 (8 ounce) package cream cheese
• 1 carrot (about 6 inches long and 1 inch in diameter)
• 18 small ripe black olives
• 18 frill toothpicks

Directions:

1. 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.

Reviews

[Proud Veteran's wife]

These had RAVE reviews at the party I brought them to. I used onion & chive cream cheese. I found that it was best to fill the tummy, by putting the cream cheese in a zip lock bag and cutting the tip, then piping them into the olive. Then I refrigerated the olives with cream cheese for about 1/2 hour before I assembled them. Then refrigerated before I served. Also if you use a slightly thicker slices of carrot they stand up better rather then using a thinner slice. These were the first thing gone at the party!!

[littlemafia]

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.

[day-hee]

These were delicious. My friends who made them used thin strips of roasted red pepper to make scarves for some of the penguins.