1 pkg. Stella D'oro Anginetti
8 1/4 oz. can crushed pineapple
1 c. whipped topping (8 oz.)
3 oz. pkg. cream cheese

Prepare Anginetti by slicing off tops. Set 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 teaspoon onto bottom layers of cookies, replace tops. Refrigerate puffs until ready to use or serve. (Filling should be enough to fill all or most of the cookies in a package.)