California Olive Reindeer


  • 2- 4 Won ton wrappers
  • Cooking spray
  • 2 Sandwich-sized reclosable plastic bags
  • 4 ounces cream cheese
  • Scissors
  • 8 colossal California Black Ripe Olives
  • 8 large California Black Ripe Olives
  • 1 bamboo skewer
  • 16 pretzel sticks
  • Paring knife
  • Tiny pieces of carrot and raisins
  • Powdered sugar (optional)
  • Kale (optional)
  • Mushrooms (optional)


  1. With a small, sharp knife, cut wonton wrappers into “antlers.” Place on a baking sheet and coat with cooking spray. Bake for 3 to 5 minutes at 350 F, or until lightly browned.
  2. Place cream cheese into two sandwich-sized reclosable bags. Snip 1/8-inch off the corner of one and 1/16-inch off the second. With the bag and the 1/8-inch hole, squeeze cream cheese into colossal olives.
  3. Using a bamboo skewer, make a hole in the large olives.
  4. Break a pretzel stick in half and press into hole and into colossal olive. Press together to form the head.
  5. Make four holes in the colossal olive with a bamboo skewer and push four broken pretzel sticks in to form legs.
  6. Squeeze cream cheese with the small-hole to form eyes.
  7. Make tiny slits with a paring knife in the top of the head and insert wonton antlers.
  8. Make a hole in the large olive (head) and insert a small sliver of carrot for the nose.
  9. Use a small piece of raisin to create pupils.
  10. To create a winter setting, dust kale leaves with powdered sugar and snip the tops off mushrooms to simulate large boulders.