Citrus Cream Punch - cooking recipe

Ingredients

1 (12 oz.) can frozen lemonade
1 (6 oz.) can frozen orange juice
9 (6 oz.) cans cold water
2 qt. pineapple sherbet
1 qt. vanilla ice cream

Preparation

Combine lemonade, orange concentrate and water in large pitcher.
Place sherbet and ice cream in punch bowl.
Pour liquid over ice cream.
Stir until fairly well dissolved.
May add a bottle of ginger ale if desired.
Makes about 5 quarts.