Spring has sprung, so a little "Dole-Whip" is in order...

Borrowed from a friend, getting ready for the hot days o' summah!

DOLE WHIP

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

How to make it

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.

Buon Appetito!