1/2 cup PHILADELPHIA Cheesecake Flavor Cream Cheese Spread, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1 can (8 oz.) crushed pineapple, well drained
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Let's Make It
Preheat oven to 400°F. Unfold pastry sheets on lightly floured surface. Cut each sheet into nine 3-inch 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 electric mixer on medium speed until creamy. Add whipped topping; beat 1 min. or just until blended. Gently stir in pineapple.
Cut cream puffs horizontally in half. Spoon about 2 Tbsp. of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.
Dessert can be part of a balanced diet, but remember to keep a tab on portions.
Prepare as directed, using plain PHILADELPHIA Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, one cream puff each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.