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“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.”
READY IN:
20mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

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.

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