1 cup (8 oz.) Cool Whip
8 1/4 oz. can crushed pineapple
3 oz. pkg. cream cheese
Prepare Anginetti by slicing off tops. Hold aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping, cream cheese together in a bowl about 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling by tablespoons onto bottom layer of cookies, replace tops. Refrigerate puffs until ready to serve. (Filling should be enough to fill all or most of cookies in package.)
-compliments of Janet Cucinotta
