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| | | Master Assassin
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| ANGINETTI CREAM PUFFS
1 pkg. (5 oz.) STELLA D'ORO ANGINETTI Cookies
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1 can (8 oz.) crushed pineapple, well drained
CUT cookies in half horizontally; set aside.
BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Add whipped topping; beat 1 minute or just until blended. Gently stir in pineapple.
SPOON 1 Tbsp. of the pineapple mixture onto bottom half of each cookie; cover with top half of cookie. Refrigerate until ready to serve. Store leftover cream puffs in refrigerator.
[the anginetti cookies can be found on the cookie aisle of your grocery store. They come in a bag and look like lil mini cream puffs minus the filling] |
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| | | | Sounds - Urm - Not for me.
Doesn't anyone over there cook any more?
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