1 pkg. Stella D'oro Anginetti
8 oz. can crushed pineapple
1 c. (8 oz.) Cool Whip
3 oz. pkg. cream cheese

Prepare Anginetti by slicing off tops; set aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl, about 1 minutes at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minutes at low speed. Drop filling from tablespoon onto bottom layers of cookies; replace tops. Refrigerate puffs until ready to serve. Easy and quick to makes and delicious.