Dole Whip

DOLE WHIP

2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 Tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. 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.