1 pkg. (3 oz.) cream cheese
1/3 c. grated carrot
3 parsley sprigs
Spinach leaves
1 can (8 1/2 oz.) pineapple chunks, drained

1. Divide cream cheese into 3 parts. With hands, shape each part to resemble a carrot 3 inches long.

2. Roll "carrots" in grated carrot, coating completely. Insert a parsley sprig in top of each.

3. Serve on spinach leaves; garnish with pineapple chunks. Serve with mayonnaise if desired. Makes 3 servings.

Grate carrot onto paper towel; pat dry with another paper towel.