2 cans crushed pineapple 2 T. lemon juice 2 T lime juice 1/3 c sugar1 1/2 c heavy cream How to make it Drain pineapple: reserve 2 Tjuice. 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. 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
I see a new tradition starting this year. Christmas Eve Creamy Crockpot Hot Chocolate - 1.5 cups heavy cream, 1 can of sweetened condensed milk (14oz), 2 cups milk chocolate chips, 6 cups of milk, 1 tsp vanilla extract. With all of that it would have to be good!
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