Dole Whip

By 1For_Him

Ingredients

• 2 cans 20 oz each Dole crushed pineapple
• 2 T lemon juice
• 2 T lime juice
• 1/3 cup sugar
• 1 1/2 cups whipping cream, whipped

Preparation

Step 1

Drain pineapple, reserving 2 T juice. Place pineapple, juices, and sugar in blender and blend until smooth.

Pour into 2 1-quart ziplock bags and place in freezer for 1 1/2 hours, or until slushy. Stir slushy pineapple into whipped cream until slightly blended in bowl. Return to freezer until completely frozen, about an hour. Serve.

Amy Maver's adjustments: Use frozen pineapple. Add 2 T orange juice and just a splash or 2 of cream. (Turned out more like sherbet.)