Pineapple Cream Puffs Recipe

Pineapple Cream Puffs Recipe

  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1/2 cup PHILADELPHIA Cheesecake Flavor Cream Cheese Spread, softened
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 1 (8 ounce) can crushed pineapple, well drained
  1. Preheat oven to 400 degrees 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.
  2. 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.
  3. 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.
Recipe of the Day|