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

2 can s (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

Drain 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.