1 (8 oz.) can crushed pineapple
1 (3 oz.) pkg. cream cheese
8 oz. or 1 c. Cool Whip
1 pkg. Anginetti cookies by Stella Doro

Beat cream cheese and Cool Whip until smooth. Drain pineapples thoroughly and then add pineapples to above mixture. Beat until well blended (less than 1 minute on medium).

Split Anginetti cookies in half with sharp knife. Fill the depressed area with 1 teaspoon of mixture. Put other side of cookie on top and press gently.