Kids’ Turkey and Cream Cheese Spread Bento Box

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This cake is incredibly tasty and moist. Don’t be deceived by the name or the ingredients! You can frost this cake or eat it plain. I advise using cream cheese frosting since it tastes the finest!

Prep Time: 45 mins
Total Time: 45 mins
Servings: 2
Yield: 2 servings

Ingredients

  1. 10 round carrot slices, 1/4-inch thick
  2. 10 jumbo pitted black olives
  3. 10 small pitted black olives
  4. ½ (8 ounce) package cream cheese, softened
  5. 10 toothpicks
  6. 2 tablespoons shredded carrot
  7. 2 teaspoons minced onion
  8. 2 teaspoons chopped pimento peppers
  9. 2 teaspoons chopped celery
  10. 2 tablespoons cream cheese, softened
  11. 1 teaspoon lemon juice
  12. ¾ teaspoon mayonnaise
  13. 1 pinch salt
  14. 1 green apple, sliced
  15. 1 red apple, sliced
  16. 1 tablespoon lemon juice
  17. ½ carrot, sliced into rounds
  18. 6 thin slices cucumber, sliced lengthwise into wide ribbons
  19. 6 slices tomato, cut in half
  20. 6 toothpicks
  21. 8 round crackers
  22. ½ cup grapes, divided
  23. 8 slices deli turkey breast

Instructions

  1. Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
  2. Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
  3. Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
  4. Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
  5. Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
  6. Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
  7. Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
  8. Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.
  9. Slice cucumber into long slices using a mandoline.
  10. Use vegetable animal cutters to cut carrot slices. If you don’t have animal vegetable cutters, just cut carrots into circles.
  11. Use small silicone cups to hold the cream cheese spread and crackers.
  12. Use any lunch meat you like in place of turkey.
  13. Here is the
  14. recipe I used:
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  16. recipe I used:

Nutrition Facts

Calories 689 kcal
Carbohydrate 65 g
Cholesterol 124 mg
Dietary Fiber 12 g
Protein 29 g
Saturated Fat 18 g
Sodium 2311 mg
Sugars 33 g
Fat 38 g
Unsaturated Fat 0 g

 

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