Holly Wreath Punch - cooking recipe

Ingredients

1 can (1 lb. 13 oz.) fruit cocktail (reserve liquid)
1 qt. ginger ale, chilled
1 (6 oz.) can frozen lemonade concentrate, thawed
1 (46 oz.) can unsweetened pineapple juice, chilled

Preparation

Use a mold size of punch bowl.
Arrange 7 or 8 cherry halves (from fruit cocktail) in bottom of mold.
Garnish with sprigs of fresh green holly (washed).
Add 1/2 inch water and freeze.
Add remaining fruit cocktail and enough water to fill 3/4 full and freeze.
Unmold, place in punch bowl holly side up.
Pour chilled ginger ale, lemonade, pineapple and liquid from fruit cocktail. Blend liquid.
Makes 3 quarts or 24 (4 ounce) servings.