Rainbow Punch - cooking recipe

Ingredients

1/2 gal. rainbow sherbet
1/2 gal. raspberry or vanilla frozen yogurt
1/2 gal. milk
8 c. cran-raspberry juice
1 tsp. vanilla

Preparation

In a large punch bowl, soften sherbet and frozen yogurt. Gradually blend in milk and juice with spoon until thoroughly blended.
Stir in vanilla.
Serve immediately.
Makes about 40 servings.