Estimated Cost: $6.00 for four servings.
Notes: Plan on making this on a day when you will be around for a few hours. There’s only a few minutes of active prep time, but you’ll need to time it just right.
|2- 20 ounce cans Dole crushed pineapple with juice 2 tablespoons lemon juic|
|2||tablespoons lime juice|
|1||and ½ cups heavy whipping cream, whipped|
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 1-½ 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.