INGREDIENTS
2
(20 ounce) cans dole crushed pineapple
2
tablespoons lemon juice
2
tablespoons lime juice
1⁄3
cup sugar
1 1⁄2
cups heavy whipping cream, whipped
DIRECTIONS
####SIKI####
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.
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