Perky Olive Penguins

• (5 3/4 ounce) can jumbo pitted ripe olives, drained↗1
• (3 ounce) package cream cheese, softened↗1
• dried onion flakes↗1⁄2 teaspoon
• prepared horseradish↗1⁄4 teaspoon
• salt↗1⁄8 teaspoon
• dash pepper↗1 dash
• dash garlic powder↗1 dash
• medium carrot, cut into 1/4 inch slices↗1
• small pitted ripe olives↗12
• toothpicks, with cellophane frilled tops12
• (2 ounce) jar sliced pimientos1

Step-by-step instructions

1. 1

   Cut a slit from the top to the bottom of 12 jumbo olives; set aside.

2. 2

   In a mixing bowl, combine the next six ingredients; mix well.

3. 3

   Fill a small heavy-duty plastic bag with cream cheese mixture.

4. 4

   Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.

5. 5

   Set aside.

6. 6

   Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.

7. 7

   On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.

8. 8

   Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.

9. 9

   Carefully insert a toothpick through the top of the head into the body and carrot base.

10. 10

    Wrap a pimento around the neck for a scarf.