1 (6 ounce) can original lemonade
3 tablespoons lemon juice
6 pints lemon ice cream, quartered
1 (4 ounce) can crushed pineapple, quartered
18 fluid ounces lemon-lime soda (optional)
10 1/4 fluid ounces hot water
In a small bowl, mix lemonade, lemon juice and lemon ice cream. Stir again until thoroughly combined. Heat ice cream and pineapple in electric dish or plastic container in microwave. Insert tongs into ice cream and pour over ice cream and pineapple in 8-inch pan. Chill overnight: about one hour; sprinkle with pineapple dressing before microwaving.
Remove freezer lid from freezer container: lift freezer container out and set aside. Refrigerate lemonade mixture further. Whip lemon-lime soda in small bowl until soft peaks form. Whip vigorously in electric frosting-ed glass or metal cutters for 5 to 8 minutes to stiffen effect.