Slice cucumber into round slices small enough to fit snuggly into the celery.

Cut celery into 3-inch pieces. Peel and julienne carrot (or a slice into slivers about an inch long).

Fill each piece of celery with cream cheese and place a cucumber slice towards one end to serve as the shell of the snail.

Make eyes out of raisins and prop two pieces of the carrot behind the eyes for antennae.

Serve any extra ingredients on the side.