Anginetti Cream Puffs

1. 1

   Prepare Anginetti by slicing off tops.

2. 2

   Hold tops aside. Drain crushed pineapple, leaving a little juice.

3. 3

   Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed.

4. 4

   Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed.

5. 5

   Drop filling from tablespoon onto bottom layer of cookies, replacing tops.

6. 6

   Refrigerate puffs until ready to serve.

7. 7

   May be frozen on a cookie sheet.

8. 8

   After freezing, remove from sheet and store in a freezer box with waxed paper between layers.

9. 9

   May be eaten 10 to 15 minutes after removing from freezer.

10. 10

    Filling should be enough to fill all or most of the cookies in the package (about 23).

11. 11

    You can dot top of puffs with any leftover filling for extra decoration.

No additional tips available.