• 1 package Stella D'Oro anginetti*
• 1 can (8 1/4 ounce) of crushed pineapple
• 1 cup (8 ounces) prepared whipped topping
• 3 ounces (package) cream cheese

Prepare anginetti by slicing off tops.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together for 1 minute at medium speed.
Add crushed pineapple and blend all three ingredients for 1 minute at low speed.
Drop filling from tablespoon onto bottom layer of cookies.
Replace tops.
Refrigerate until ready to serve.

* NOTE: You may need two bags of cookies