• 2 cans (20 oz. each) DOLE crushed pineapple
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1/3 cup sugar
• 1 1/2 cups heavy whipping cream

Directions

1. Drain pineapple: reserve 2 tbsp. juice.
2. Set aside.
3. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
4. Cover and blend until smooth.
5. Pour into two 1-quart freezer zipped bags.
6. Store bags flat in freezer.
7. Freeze 1 1/2 hours or until slushy.
8. Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
9. Again Pour into two 1-quart freezer zipped bags
10. Return to freezer until completely frozen, about 1 hour and serve.

I add everything and freeze.  Once its completely frozen may need to defrost some at room temperature to be able to separate.