6 uncooked manicotti shells
1 (8 ounce) package reduced fat cream cheese, softened
1/2 cup reduced calorie margarine
1/2 cup reduced calorie mayonnaise
1/4 cup sliced, pimento-stuffed olives
1/2 teaspoon red pepper sauce
5 medium green onions, sliced with tops
1 (10 ounce) package frozen cooked shrimp, thawed, drained and chopped
Sliced green onions

Cook and drain manicotti as directed on package and pat dry. Place remaining ingredients in food processor or blender, cover and process about 30 seconds or until smooth. Fill manicotti shells with cream cheese mixture using spoon or a pastry bag is much faster. Place filled shells in container, cover and refrigerate about 2 hours or until firm. Slice manicotti into 1/2-inch slices, arrange on a serving platter and garnish with sliced green onions.

Makes 60 pieces
Serving Size: 2 pieces