15 oz. pkg. anginetti cookies
1 (8 1/4 oz.) can crushed pineapple
1 (3 oz.) pkg. cream cheese

Prepare anginetti by slicing off tops. Hold aside. Drain the crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl for about 1 minute at low speed. Add crushed pineapple and blend ingredients for about 1 minute at low speed.

Drop filling from a tablespoon into the bottom layer of the cookies. Replace tops. Refrigerate puffs until ready to serve.

Makes about 30. Refrigeration makes cookies "sweat" and makes their own glaze. For Easter I added food coloring and made pastel puffs. Huge hit.