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Ingredients
- 1 pkg. Stella D'Oro Anginetti
- 8 1/4 oz. can crushed pineapple
- 8 oz. pkg. cream cheese
- 8 oz. container Cool Whip
Method
- Carefully cut the Stella D'Oro rounds in halves and set aside. Cream together the cream cheese and container of Cool Whip.
- Add the pineapple (drain all but a small amount of juice from pineapple).
- Spoon mixture onto 1/2 of Stella rounds and top with the remainding 1/2 of Stella rounds.
- Best if refrigerated overnight.