Penguin Poppers

• 1 can colossal black olives
• 1 can small black olives
• 1 carrot
• 8 oz cream cheese
• 1 box frilly top toothpicks

1. Drain olives and set on paper towel to get off as much water as possible.
2. Peel and slice carrot thinly for the feet.
3. Cut a small notch for the feet.
4. Make a slit from top to bottom of large olive.
5. Stuff with about 1tsp cream cheese.
6. Make a small slit in small olive and insert notch from carrot base to make the beak.
7. Stack the penguin and stick a toothpick all the way through to hold.

colossal black olives, black olives, carrot, cream cheese, toothpicks

Taken from cookpad.com/us/recipes/332036-penguin-poppers (may not work)