Combine hot coffee and sugar, stirring until sugar dissolves. Chill, then combine chilled coffee with milk and vanilla.
Mix together in punch bowl.
Add spoonfuls of ice cream, stirring gently.
Top each serving with whipped cream and a sprinkle of cinnamon if desired.
Makes 3 1/2 quarts of punch.
ne hour before serving, take punch base out of freezer.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
ne hour before serving, take punch base out of freezer.
Prepare frozen apple juice and lemonade according to directions.
Mix together in large container.
Add almond flavoring.
Place ice in large punch bowl, pour juice over ice and add ginger ale just before serving -- .
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Stir drink mix and orange juice in plastic or glass pitcher until mix is dissolved.
Bring the sugar and water to a boil.
Be sure all the sugar is dissolved.
Pour over lemonade and orange juice.
Pour 1/2 of the pineapple juice into a blender.
Add large pieces of banana; puree.
Add to juice mixture with remaining pineapple juice. Freeze in 2 large Ziploc bags for easier access.
Thaw approximately 45 minutes to 1 hour before placing in punch bowl. Add the 2 liter bottles of ginger ale.
Combine juice and ginger ale in a punch bowl.
Top with scoops of sherbet.
Garnish with mint leaves, if desired.
Yields 26 four-ounce servings.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
Mix and bake yellow cake.
Let cool.
Cut in small squares. Place in bottom of punch bowl.
Layer with strawberry glaze, fresh strawberries and crushed pineapple.
Top with Cool Whip.
Repeat until punch bowl is full.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
Pour into greased and floured 10-inch tube pan; bake at 325\u00b0F. for 1 hours Cool completely before frosting.
Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
ized chunks.
Mix your punch together. You can sugar the