Cut a slit from top to bottom, lengthwise, into each jumbo olive, one side only. Carefully insert about 1 teaspoon of cream cheese into each olive.
Cut the carrot into 18 1/4 inch slices. Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. (if necessary cut a small slit into each olive before inserting the beak.)
Using a frilly toothpick, if possible, stack head (small olive), body (big olive - large hole side down, facing feet) and feet (carrot slices) adjusting so that the beak, cream cheese chest and notch in the carrot slice line up.
You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes.