8 1/4 oz. can crushed pineapple
1 c. (8 oz.) prepared whipped topping
3 oz. pkg. cream cheese

Prepare Anginetti 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. Add crushed pineapple and blend for 1 minute.

Drop filling from tablespoon onto bottom layers of cookies, replace tops. Refrigerate puffs until ready to serve.