8 1/4 oz. can crushed pineapple
1 c. prepared whipped topping (not aerated can)
3 oz. pkg. cream cheese

Prepare Anginetti by slicing off tops. Hold aside. Drain crushed pineapple leaving a little juice. Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling from tablespoon on to bottom layers of cookies; replace tops. Refrigerate puffs until ready to serve. (Filling should be enough to fill all or most of the cookies in this package.)