Pineapple Cream Puffs
- 1 pkg frozen puff pastry, thawed
- 1/2 c Cream Cheese spread, softened
- 1 1/2 c Cool Whip
- 1 can (8 oz.) crushed pineapple, well drained
Preheat oven to 400 deg. Unfold pastry sheets on lightly floured surface. Cut each sheet into 9 3" rounds using cookie cutter or rim of a glass. Place on ungreased baking sheets. Bake 10 min.; cool completely.
Beat cream cheese spread in small bowl with mixer on medium speed until creamy. Add Cool Whip; beat 1 min. or just until blended. Gently stir in pineapple.
Cut cream puffs in half horizontally. Spoon about 2 T of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.