2(20 ounce) cans dole crushed pineapple
2tablespoons lemon juice
2tablespoons lime juice
1 1⁄2cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.
Put the image below in one of your Pinterest boards so you can always have it with you when you need it.This enables us to continue receiving funding from Pinterest.