1Cut a slit from top to bottom into one side of jumbo olive. Carefully insert 1 tsp. cream cheese into olive.
2Cut carrots into 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 beak. If necessary cut a small slit in olive before inserting the beak.
3Set 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.