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the ingredients

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

How to make it

  • 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.

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