1 pkg. Stella Doro Anginetti
1 (8 1/4 oz.) can crushed pineapple
1 c. whipped topping (not aerated can)
1 (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 for 1 minute at medium speed. Add pineapple and blend for about 1 minute on low speed. Drop by tablespoon onto bottom layers of Anginetti. Replace tops. Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of the cookies in the package.