Directions

• In a small bowl, beat the cream cheese, milk, garlic powder and onion
• powder until smooth; set side 1/4 cup. Spread 1 tablespoon of the
• remaining cream cheese mixture over each slice of bread. Top each
• with a cheese slice. Cut out each sandwich with a butterfly-shaped
• cookie cutter.
• Cut 12 olives in half lengthwise; place two halves, cut side down, in
• the center of each sandwich for butterfly body. Cut remaining whole
• olives into slices; place two on each wing. Set olive ends aside.
• Cut a small hole in the corner of a pastry or plastic bag; insert a
• small start tip. Fill bag with reserved cream cheese mixture. Pipe
• star on each olive slice; pipe two stars on front of each butterfly
• body for eyes. Cut olive ends into small pieces; place on eyes.
• Yield: 1 dozen.