1 (8 oz.) pkg. cream cheese, at room temperature
1 (12 oz.) container Cool Whip
1 (15 oz.) can crushed pineapple, drained
2 pkgs. Stella Dora brand Anginetti cookies

Let Cool Whip just barely get to room temperature (if sets out too long, gets soupy) and heat together with room temperature cream cheese. Use electric mixer. When mixed well, spoon in drained pineapple.

Cut Stella Dora Anginetti cookies in half with VERY sharp, THIN bladed knife. Spoon on filling and place top of cookie back on.

This amount of mix fills about 1 1/2 bags of the cookies. Can be made day before and covered with foil in refrigerator. Almost seems to be better next day. But good ANY time after they are made. Easy to make... and so-o-o yummy.