Angel Punch - cooking recipe

Ingredients

1 can orange juice
1 can apricot nectar
1 large bottle ginger ale (cold)
1/2 gal. pineapple sherbet

Preparation

Chill juice and nectar almost to a freeze.
Combine remaining ingredients in punch bowl.
Can be decorated with 1 small jar maraschino cherries, drained. Makes about 20 servings.