Provided by Jill Hammons (1994)
1 package Stella D'oro Anginetti Cookies
8 1/4 ounce can crushed pineapple
1 cup Cool Whip
3 ounce package of cream cheese
Slice off tops of cookies and set aside. Drain pineapple, reserving a little juice. Mix Cool Whip and cream cheese together. Add pineapple and reserved juice, blend for one minute. Spoon filling into bottoms of cookies, replace tops. Refrigerate until ready to serve.
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