I haven't seen the booth there anymore
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Dole Whip Mix
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DOLE WHIP RECIPE (VERSION 1)
1 quart Dole pineapple juice
1 teaspoon pure vanilla extract
3 cups heavy whipping cream
3 cups sugar
Milk
Mix the pineapple juice and sugar, making sure that
the sugar is dissolved.
Next add the cream and vanilla.
Pour the whole mixture into a 4-quart ice cream maker.
Add milk to finish, filling to the fill line.
At this point simply follow the instructions on your
ice cream maker.
When the ice cream is ready you can serve it as is or
you can stick it in the freezer for a while and let it
set up a bit.
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DOLE WHIP (VERSION 2)
Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings
Ingredients:
2 cans (20 oz. each) DOLE Crushed
Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream, whipped
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;
blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer. Freeze about 1-
1/2 hours or until slushy.
Stir gently pineapple slush into whipped
cream until just blended, in large bowl.
Return to freezer until completely frozen,
about 1 hour. Serve.