Cream Cheese Penguins

The recipe for Cream Cheese Penguins has been spreading across the web! Seems simple enough:

18 jumbo black olives, pitted

1 (8 ounce) package cream cheese, softened

18 small black olives

1 carrot

1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

2. Set a big olive, large hole side down, onto a carrot slice. The, set a small olive into the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

(Thx Valerie Cuff, Sweet & Sticky)