Ingredients:
3 packages stella d’oro anginette cookies
1 (20 ounce) cans crushed pineapple ( well drained)
1 (8 ounce) containers Cool Whip
1 (8 ounce) packages cream cheese
Directions:
With a sharp knife, cut off tops of cookies.
Whip cream cheese with an electric mixer, add Cool Whip and mix well.
Fold in pineapple.
Fill cookies with a blob of cream cheese mixture and replace tops.
I’ve been told they freeze well but I’ve never done it.
Servings: 20
Time preparation: 30 min.
Time total: 30 min.