Prepare Anginetti cookies by slicing off tops (about half the cookie).
Set aside.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed.
Add crushed pineapple and blend all three ingredients for about 1 minute at low speed.
Drop about a tablespoonful of filling onto the bottom of cookies and replace tops.
Refrigerate until ready to serve.
Filling should be enough to fill all of the cookies in a package.
Prepare anginetti by slicing off tops. Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layers of cookies, replace top.
Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
This recipe can be cut in half.
Prepare the Anginettis by slicing each cookie in half with a small sharp knife.
Mix the Dream Whip with the instructions on box.
Add pineapple, which has been drained, and package of cream cheese, which has been softened.
Place a teaspoon of the mixture between the sliced cookies and this makes about 75 to 80 cream puffs.
Quick and easy for parties.
When not using, place in refrigerator.
Slice off tops of Anginetti cookies.
Mix whipped cream and cream cheese for 1 minute.
Add pineapple to mixture and blend for another minute.
Drop filling onto cookies by tablespoon; replace tops on cookies.
Refrigerate until served; refrigerate any leftovers.
Slice cookies in half and hold aside.
Drain pineapple leaving a little juice.
Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed.
Add Crushed pineapple and blend all 3 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto the bottom layers of cookies and then replace the tops.
Refrigerate puffs until ready to serve.
Drain most of the juice from pineapple;
Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
Refrigerate before serving.
Drain juice from pineapple.
Mix whipped topping and cream cheese in bowl at medium speed.
Add crushed pineapple and mix at low speed for 1 minute.
Cut cookies in half. Drop 1 teaspoon of filling on 1/2 of cookie. Replace top.
Refrigerate unused portions.
Cream the cream cheese and add the pineapple, Cool Whip and sugar.
Cut the cookies in half.
Fill and let stand in refrigerator 8 hours.
(If desired, pineapple may be substituted with a small package of frozen/thawed strawberries.)
Cut cookies in half.
Whip together softened cream cheese and Cool Whip.
Add partially drained pineapple; mix well.
Place tops of mixture on cookie bottom.
Place lid on top.
Refrigerate.
og into desired shape. Place cookies on the prepared baking sheet
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
n the preheated oven until cookies are crisp around the edges
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
5 minutes or until the cookies just begin to brown. Remove
Prepare Anginetti by slicing off tops.
Hold aside.
Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl, about 1 minute, at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layer of cookies; replace tops.
Refrigerate puffs until ready to serve.
(Filling should be enough to fill all or most of the cookies in this package.)
Prepare Anginetti by slicing off tops.
Prepare Anginetti by slicing off tops.
Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed.
Add crushed pineapple; blend all 3 ingredients for about 1 minute at low speed.
Drop filling by tablespoon onto bottom layers of cookies.
Replace tops.
Refrigerate puffs until ready to serve.
Filling should be enough to fill all or most of the cookies in the package.
Drain pineapple, leaving a little juice.
Soften cream cheese in mixing bowl.
Add whipped topping.
Beat for 1 minute at medium speed.
Add crushed pineapple.
Blend all 3 ingredients for about 1 minute at low speed.
Slice off tops of anginetti.
Drop filling from tablespoon onto bottom layers.
Replace tops.
Refrigerate puffs until ready to serve.
Filling should be enough to fill 1 package of cookies.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley