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Drain pineapple- reserve 2 tbsp juice.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth.
Pour into two 1-quart freezer zippered 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.
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