Update my dinner status, I'm making this tonight.
80 chefs marked this as Favorite
9 chefs marked this as Try Soon
Servings: 2 Dozen
Total Time (median): 0 : 15 Active Time: 0 : 15
Ingredients
Preparation
Peel and slice the carrot into 1/8 inch rounds. Remove a pie wedge from each round. (that will be the penguin beak). Put the cream cheese in a small plastic baggy and snip the end. Slice open the jumbo olive and pipe in the cream cheese. Slice an opening on the medium olive for the carrot pie wedge and insert. Now stack the medium olive on the stuffed jumbo olive, on top of the carrot slice and secure with a frilly toothpick.
