Ingredients for Anginetti Cream Puff Cookies
- One (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- Cool Whip
- One (20 ounce) can crushed pineapple
- Stella Doro Anginetti Cookies
How to Make Anginetti Cream Puff Cookies
- Slice the tops off of the anginetti cookies and set aside.
- Drain one (20 ounce) can of crushed pineapple, reserving about 2 tablespoons of the juice.
- In a medium bowl, beat together 1 (8 ounce) package of cream cheese, 1 cup of powdered sugar, and 1 (8 ounce) container of whipped topping with an electric mixer on medium speed for 1 minute.
- Reduce mixer speed to low and add the drained crushed pineapple and reserved pineapple juice. Blend for another minute until well combined.
- Drop heaping tablespoons of the pineapple filling onto the bottom halves of the anginetti cookies.
- Top with the reserved cookie tops.
- Refrigerate the filled cream puffs for at least 30 minutes to allow the filling to set before serving.
- This recipe makes enough filling for a standard package of anginetti cookies. You can easily halve the recipe if needed.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
106g
Fat
82g
Carbs
9g
