2 cans squirtable cheese spread
1 jar barbecue sauce
16 to 20 whole black peppercorns
1 carrot
Cook pasta according to to directions on package. Rinse pasta in cool water.
To make snakes, cover one end of a rigatoni noodle with your finger and fill with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter in a realistic snake shape. Using a tooth pick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto one end of each snake.
Wash and peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At one end of each carrot peel, carefully cut out a long, thin triangle. These are your snakes forked tounges. Position toungues inside the mouth of each snake. With remaining barbecue sauce, pour around the base of each snake.
