1 pkg. Stella D'Oro Anginetti
1 (8 1/4 oz.) can crushed pineapple
1 c. whipped topping
1 (3 oz.) pkg. cream cheese, softened

Slice tops off Anginetti cookies. Set aside.

Drain pineapple, saving juice.

In a mixing bowl blend whipped topping and cream cheese at medium speed for 1 minute. Add pineapple with some of the juice and beat at low for another minute. Drop from teaspoon into bottom of cookie. Cover with cookie top and refrigerate until served.