Prep Time:
15 mins
Process Time:
10 mins
Total Time:
25 mins
Yield:
4 cups
Ingredients
-
1 20 ounce can crushed pineapple in heavy syrup, undrained
-
1 ½ tablespoon lime juice
-
1 tablespoon lemon juice
-
½ 8 ounce package frozen whipped dessert topping, thawed
-
Pineapple juice, chilled
Directions
-
In a blender or food processor combine the crushed pineapple, lime juice, and lemon juice. Cover and blend or process until very smooth. Add the whipped topping and blend until smooth.
-
Freeze in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. For firmer consistency, spoon into a freezer container and place in freezer until firm.
-
To serve, fill a cup halfway full with pineapple juice. Add a few scoops of the frozen pineapple mixture to fill the cup.
