You’ll need a large baking sheet to put your snake eyes on to chill. Size depends on how many you want to make.
1 large jar pimento stuffed green olives
2 8 oz cream cheese
Finely chopped pecans (about 2 cups) in a shallow bowl
Make sure your olives are drained, you can spread them out on a paper towel
your cream cheese needs to be room temp.
Take about a walnut size amount of cream cheese, flatten in your hand and lay the olive in the middle, then begin to roll the cheese around it, until you have the olive completely covered. Roll them into the chopped pecans mixture and place on baking sheet.
These need to chill, overnight is best. They can also be refrigerated for a few days until you’re ready to turn them into snake eyes.
Use a serrated knife to slice in half; they will resemble an eye! Continue this process until you run out of cheese, and/or olives.
I have never counted how many this recipe makes because I always end up eating a few while I’m making them!