Pineapple Whip
Ingredients:
- 2 (20 ounce) cans crushed pineapple
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/3 cup sugar
- 1½ cups heavy whipping cream
Directions
Drain pineapple, reserve 2 tablespoons 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 1½ hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
Again pour into two 1 quart freezer zipped bags. Return to freezer until completely frozen, about 1 hour and serve.
Tip: Use the bags to serve, cutting the bag. Press lightly swirling, add pineapple juice.