Brenda'S Pineapple-Raspberry Cream Punch - cooking recipe

Ingredients

2 qt. pineapple juice
2 qt. vanilla ice cream
4 (28 oz.) bottles ginger ale
2 qt. raspberry sherbet

Preparation

Pour pineapple juice and ginger ale over ice cream and sherbet and stir until melted and blended.
Makes 2 dozen (4 ounce) servings.
Double all ingredients to serve 50.