1 (5 oz.) pkg. Stella Doro Anginetti cookies
8 1/4 oz. can crushed pineapple
1 (8 oz.) c. prepared whipped topping
3 oz. 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 about 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute on low speed. Drop filling from tablespoon onto bottom layers of cookies; replace tops. Refrigerate puffs until ready to serve.