Dole Pineapple Whip
as seen on Studio 5
2 (20 ounce) cans of crushed pineapple
2 Tablespoons lemon juice
2 Tablespoons lime juice
1/3 cup of sugar
1 tub of Cool Whip (I used Light), or 1 1/2 cups heavy whipping cream, whipped
Place pineapple, lemon juice, lime juice and sugar in a blender. Blend until smooth. Pour into 2 quart size freezer bags and place in the freezer. I only had gallon bags, and I halfed the recipe, so I only needed one. I wanted it to freeze flat, so I placed it on a quarter size cookie sheet. Freeze for 1 1/4 to 1 1/2 hours, depending on the size of bag you use. You just want the pineapple to be slushy, not completely frozen. Fold into whipped cream with a spatula. Then freeze the whole mixture for another 2 hours.