1 (8 oz.) pkg. cream cheese
1 lg. can crushed pineapple (drain well & reserve liquid)
1 bag Stell Doro Anginetti cookies, cut in halves
8 oz. container Cool Whip

Cream the cream cheese with 1 to 2 tablespoons pineapple juice. Fold in crushed pineapple and at least half the container of Cool Whip (use more if you want it more creamy). Drop a teaspoonful onto half of cookie and put the other half of cookie on top.

Filling will keep in refrigerator for several weeks, covered. Fill cookies one to two hours before serving and refrigerate.