Olive Penguins

Way of preparation

Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
In a mixing bowl, combine the next six ingredients; mix well.
Fill a small heavy-duty plastic bag with cream cheese mixture.
Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.
Set aside.
Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.
On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.
Carefully insert a toothpick through the top of the head into the body and carrot base.
Wrap a pimento around the neck for a scarf.

Necessary ingredients

1 (5 3/4 ounce) can jumbo pitted ripe olives, drained
1 (3 ounce) package cream cheese, softened
1⁄2 teaspoon dried onion flakes
1⁄4 teaspoon prepared horseradish
1⁄8 teaspoon salt
1 dash pepper
1 dash garlic powder
1 medium carrot, cut into
1/4 inch slices
12 small pitted ripe olives
12 toothpicks, with cellophane frilled tops
1 (2 ounce) jar sliced pimientos