Stuffed Stellas - cooking recipe

Ingredients

1 pkg. Stella D'Oro Anginetti
8 1/4 oz. can crushed pineapple
8 oz. pkg. cream cheese
8 oz. container Cool Whip

Preparation

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.