2-20 oz cans DOLE crushed pineapple
2 T lemon juice
2 T lime juice
⅓ c sugar
1 ½ c heavy whipping cream
Drain pineapple. Reserve 2 T 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 ½ hrs 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.