1 (16 ounce) can crushed pineapple, drained
1 (29 ounce) can cherry pie, drained
2 cups white sugar
2 tablespoons light rum
1 (3 ounce) package instant lemon meringue
6 teaspoons lemon zest
1 teaspoon vanilla extract
In a small saucepan combine pineapple juice, cherry pie juice and sugar. Stir well and pour into freezer freezer canister of ice cream maker or blender and freeze, stirring occasionally, until set.
To serve, whip lemon juice until it is thick. Stir in rum and whip lemon zest. Pour a little lemon zest into the center of each fluid scoop and spread out on top of all. Fold in lemon zest and vanilla extract. Store in the refrigerator.