Pink Wedding Punch - cooking recipe

Ingredients

4 (3 oz.) pkg. pink lemonade powder mix
4 pt. ice water
2 (48 oz.) cans pineapple juice
2 (46 oz.) cans Hawaiian Punch
3 (1 qt.) bottles 7-Up or ginger ale
1 qt. pineapple sherbet

Preparation

Mix lemonade and ice water.
Add pineapple juice and Hawaiian Punch.
Stir thoroughly.
Add 7-Up.
Scoop sherbet into punch bowl.
Pour punch over sherbet very slowly.
Punch will be very frothy.
Serves 100 four ounce servings.