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Categories:Viewed: 40 - Published at: 3 years ago
Ingredients
- 1 pkg. Stella D'Oro Anginetti (a cookie, can be found at Food World/Delchamps)
- 1 can crushed pineapple (8 1/4 oz. size)
- 1 c. prepared whipped topping (Cool Whip; do not use aerated can whipped topping)
- 3 oz. cream cheese
Method
- Prepare Anginetti by slicing off tops.
- Hold tops 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 layer of cookies, replacing tops.
- Refrigerate puffs until ready to serve.
- May be frozen on a cookie sheet.
- After freezing, remove from sheet and store in a freezer box with waxed paper between layers.
- May be eaten 10 to 15 minutes after removing from freezer.
- Filling should be enough to fill all or most of the cookies in the package (about 23).
- You can dot top of puffs with any leftover filling for extra decoration.
