Dole Pineapple whip Name: Jennifer Miller Base: Falls Church Recipe: 2 (20 ounce) cans dole crushed pineapple 2 tablespoons lemon juice 2 tablespoons lime juice 1⁄3 cup sugar 1 1⁄2 cups heavy whipping cream, whipped DIRECTIONS Drain pineapple; reserve 2 tablespoons juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth. Pour into two 1-quart freezer zipped bags and 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.