Cream Cheese Penguins

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Do you want to surprise your guests with an amazing dessert? Create delicious peguins made of cream cheese in just half an hour. Cream cheese penguins!

  • 18 servings
  • 35 minutes preparation time
  • 57 cals
  • 5.5 g fat; 1.2 g carbohydrates; 1 g protein; 14 mg cholesterol; 104 mg sodium. 
Fresh made penguins, after they were secured with a toothpick and served.
Fresh Penguins


  • 18 jumbo black olives, pitted
  • 18 small black olives
  • 1 (8 ounce) package cream cheese, softened
Cream cheese penguin secured with a toothpick.
Cream cheese penguin secured with a toothpick.

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.

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 should have nice cream cheese penguins.

Recipe for cream cheese penguins by Valerie Cain Cuff.

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