Cream Cheese Penguins

This is a recipe that I have been holding for some time.  It came from Nancy.
She even sent a picture.

Don’t they look adorable?

18 jumbo black olives, pitted
8 ounces cream cheese, softened
18 small black olives
1 carrot

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 ¼ inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into centre of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

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.

You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Frilly toothpicks really finish them off.