Ingredients

40 oz. crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Method

Chop 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.