Bride'S Pink Punch - cooking recipe

Ingredients

1 large pkg. cherry Kool-Aid
2 c. sugar
1 c. frozen lemon juice
2 (48 oz.) cans pineapple juice
1 can Hawaiian punch (cherry)
1 can pink lemon Hawaiian punch
1/2 gal. pineapple sherbet
1 qt. ginger ale

Preparation

Dissolve Kool-Aid and sugar in 1-quart water.
Add all other liquids and chill.
Pour over sherbet and ginger ale.
Makes 45 servings.