1 (8 1/4 oz.) can crushed pineapple
1 c. prepared whipped topping, not aerated type
3 oz. pkg. cream cheese
1 pkg. Stella D'oro "Anginetti"

Prepare Anginetti by slicing off tops.

Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl for about 1 minute at low speed; combine.

Drop filling from tablespoon on to bottom layers of cookies. Replace top. Refrigerate. Makes about 18 cream puffs.