Holiday Punch - cooking recipe

Ingredients

1/2 gal. vanilla ice cream
2 cans pineapple juice, chilled (46 oz. each)
2 pt. sherbet (any flavor)
4 cans ginger ale, chilled (12 oz. each)

Preparation

Put part of softened ice cream in large punch bowl.
Add one can pineapple juice and mix until slushy.
In separate bowl, mix partially softened sherbet and remaining pineapple juice until slushy.
Add this mixture to punch bowl and blend well.
Just before serving, pour ginger ale carefully in bowl, stirring gently.
Serve at once.