2 bags Stella D'oro Anginette
8 oz. cream cheese
1/4 c. powdered sugar
20 oz. can crushed pineapple, well drained
8 oz. Cool Whip

Combine cheese and sugar and beat well. Mix in crushed pineapple. Fold in Cool Whip. Cut tops off anginette's with serrated knife. Fill generously with heaping teaspoon of filling. Put top back on. Best if made several hours in advance. Yield: 50 to 52.