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

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 slushy gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.