Place tea bags in a teapot; add boiling water.Cover and steep for 3 minutes; discard tea bags.Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea.Stir in the orange juice ...
Bake cake in a 9 x 13-inch pan following directions on box of mix.After cake has cooled, cut in half and break into chunks. Place half of cake pieces in punch bowl.Layer half of pineapple, pie filli ...
Stir together the pineapple juice, thawed lemonade, Kool-Aid, sugar and water (fill the large pineapple juice full of water). Buy the flavor/color of Kool-Aid that fits the color of punch you want. ...
Pour hot tea over sugar; stir until sugar dissolves.Add juices.Refrigerate until chilled.Pour into punch bowl and add ginger ale.Spoon into sherbet.Makes 16 punch cup servings. ...
Beat eggs in blender.Add other ingredients and blend thoroughly.Use more chocolate sauce to taste.Store in refrigerator. ...
Mix and freeze.Remove from freezer about 5 hours before serving.May substitute different flavors of jello in order to get color desired.Makes 2 gallons. ...
In a bowl, dissolve sugar in hot tea.Set aside.In punch bowl, combine ginger ale, white grape juice, orange juice concentrate and seltzer. Slowly stir in reserved sugar syrup, adding just enough for ...
Combine fruit juices and tea.Fill punch bowl 1/4 full of juices and tea.Add sherbet and ginger ale.Serve with a pineapple spear as garnish.Makes 50 servings. ...
Prepare Kool-Aid and 1 cup of sugar with one quart of water. Freeze one pint of the Kool-Aid in a circle mold or some Christmas mold or any holiday mold. ...