Pina Colada Punch - cooking recipe

Ingredients

Ice Ring
1 (8 ounce) can pineapple chunks, drained
maraschino cherry
For Punch
1 (20 ounce) can crushed pineapple, undrained
2 (15 ounce) cans cream of coconut
1 (46 ounce) can pineapple juice, chilled
2 cups light rum (optional)
1 (32 ounce) bottle club soda, chilled

Preparation

Prepare ice ring in advance.
Fill ring mold with water to within 1 inch of top rim; freeze.
Arrange pineapple chunks and maraschino cherries on top of ice.
Carefully pour small amount of cold water over fruits; freeze.
In blender container, combine crushed pineapple and cream of coconut; blend until smooth.
In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired.
Just before serving, add club soda and ice ring.