1 pkg. Stella Doro Anginetti
8 1/4 oz. can crushed pineapple
1 c. prepared whipped topping (Cool Whip)
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 tablespoon onto bottom layers of cookies, replace top. Refrigerate puffs until ready to serve (filling should be enough to fill all cookies in package), about 21 to 23 cookies.