Ingredients:

8 pkg of Athens Mini Fillo Shells
1 8oz container cool whip
1 8oz cream cheese
2 cans crushed pineapple

Instructions:

Mix the cool whip and cream cheese well. Then drain the pineapple cans and add them to the cool whip and cream cheese mix. Mix all the ingredients well. Spoon in the mixture to the mini fillo shells. Place in refrigerator. Great the next day!