I have never really loved eating olives. But these little guys meet my definition of “food you can play with” so they make the cut. Plus they’d be a hit if you showed up at a potluck with a container of them. You have to go to the original posting to see the gallery of photos from people who had way too much fun making these and created piles of costumes for their cream cheese penguins. Thanks to my mom for hunting this one down and sharing.
* 18 jumbo black olives, pitted
* 1 (8 ounce) package cream cheese, softened
* 18 small black olives
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. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.