8 1/4 oz. can crushed pineapple
1 c. prepared whipped topping (not aerated can)
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 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 on to bottom layer of cookies, replace tops. Refrigerate puffs until ready to serve. (Filling should be enough to fill all or most of the cookies in this package.)