4 medium to large dill pickles 4 slices ham 4 T whipped cream cheese 24 to 32 black olive slices
Dry pickles with a paper towel until all moisture is gone on the outside. Spread 1 T whipped cream cheese on each slice of ham. Wrap ham slice around the dried pickle. Chill for 4 hours, then cut each pickle into 6 to 8 round slices. Top each pickle round with a black olive slice to look like an eyeball
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