Categories: Desserts

Ingredients

• 2 20 ounce cans Dole crushed pineapple with juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1/3 cup sugar
• 1 and 1/2 cups heavy whipping cream, whipped

Directions

1. Drain pineapple; reserve 2 tablespoons juice. Set aside.

2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.

3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.

4. Freeze 1-1/2 hours or until slushy.

5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.

6. Return to freezer until completely frozen, about 1 hour.

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