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Cream Cheese Penguins

Source of Recipe

E.Quin

18 jumbo pitted ripe olives, (from 5 3/4-ounce can)
1 package (8 ounces) cream cheese
1 carrot, at least 6 inches long and 1 inch in diameter
18 small pitted ripe olives
18 frill toothpicks

1. Cut a slit from top to bottom on each jumbo olive on one side
only. Insert about 1 teaspoon cream cheese into olive to fill cavity.
Cut carrot into 1/4-inch slices; cut small notch out of each carrot
slice to form feet. Press cutout notch piece into center of small
olive to form beak (if necessary, pierce olive with small paring
knife or toothpick to make a hole). Using a frill toothpick, stack
head (small olive), body (jumbo olive) and feet (carrot slice),
adjusting so that beak, cream cheese breast and notch in carrot slice
line up. (Penguins will stand better if olives are stacked with
larger holes facing downward.)