2- 20 oz cans crushed pineapple with juice
2 Tbsp lemon juice
2 Tbsp lime juice
1/3 C sugar
1 1/2 c heavy whipping cream, whipped
Drain pineapple; reserve 2 Tbsp juice. Set aside. Place pineapple, lemon juice, lime juice, and sugar and reserved pineapple juice in blender or food processor. Cover and blend until smooth. Pour into two 1 qt. freezer zipped bags and store bage flat in freezer for 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slighted blened. Return to freezer until cmpletely frozen- about 1 hour.