8 1/4 oz. can crushed pineapple
1 c. prepared whipped topping (not aerated can)
3 oz. pkg. cream cheese
1 bag of Stella Doro Anginetti

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 onto bottom layers of cookies, replace top. Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of the cookies in the package.