Ingredients:
8 oz bar cream cheese
12 queen sized stuffed green olives
chopped pecans
Directions:
Cut the block of cream cheese into 12 pieces. Drain and pat dry 12
olives. Press the cream cheese into the palm of your hand and encase
the olives, one at a time. Roll in the chopped nuts. Place in fridge
until just before ready to serve. Cut olive pieces in half and
place on a decorative plate.
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