1 pkg. Stella Doro Anginette Cookies
8 1/4 oz. crushed pineapple
1 c. whipped topping (Cool Whip)
3 oz. cream cheese

Prepare Anginette by slicing off tops. Hold aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl for 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling from tablespoon onto bottom layer of cookie. Replace tops. Refrigerate puffs until ready to serve.

Waldorf, MD