Dole Whip

Directions

1. 1
   drain pineapple (keep 2 tbsp juice)
2. 2
   place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender
3. 3
   cover and blend until smooth
4. 4
   pour into two 1 quart freezer bags
5. 5
   store flat in freezer
6. 6
   freeze 1 1/2 hours or until slushy
7. 7
   whip the heavy whipping cream
8. 8
   in large bowl stir pineapple slush gently into whipped cream until slightly blended
9. 9
   return to freezer until completely frozen, about 1 hour and serve