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Cream Cheese Penguins

Submitted by: Mary on 11/05/2003
3792 views
2.67 avg rating
188 votes
 
 
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Ingredients

18 Jumbo ripe olives
8 ozs Cream cheese, very cold
1 Carrot (6 inches long and 1 inch in diameter), cut into 1/4 inch slices

18 Small ripe olives
18 Frilly toothpicks

Directions

Cut a slit from top to bottom of each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity.



Cut small notch out of each carrot slice to form feet. Press the cut out 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. The penguin will stand better if the olives are stacked with larger holes facing downward.

Servings

18

Calories

1

Time to prepare

45 minutes

Difficulty

Average
 

Comments

Serve with cheesy bacon igloo.
 
 
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