In a gallon-sized Ziploc bag, mix pineapple juice, sugar, and extract. (Seal bag and shake to mix.).
Freeze until hardened in bag. To serve, thaw for 30 minutes and mix into ginger ale.
remove from heat.
Arrange pineapple rings, cherries and nuts in
Mix pineapple juice and Big K punch in punch bowl.
Add scoops of pineapple sherbet and stir until frothy.
Delicious and so easy!
Mix Kool-Aid, sugar and water; add pineapple juice.
Chill. Pour over ice in punch bowl; add chilled ginger ale.
Serve at once.
Pour over 2 or 3 pints sherbet for an extra special punch. Use raspberry sherbet with red punch and pineapple or lemon sherbet with green punch.
Yield: 50 servings.
Reconstitute orange juice according to directions.
Prepare cherry and orange Kool-Aid according to package directions. Combine orange juice, pineapple juice and cherry and orange Kool-Aid in punch bowl; stir in sugar.
Place bananas in blender container.
Process to puree.
Stir into punch just before serving.
Yield: 40 to 50 servings.
Place Hawaiian punch and soda in punch bowl.
Scoop sherbet on top, and pop in ice cubes.
Serve immediately.
Freeze pineapple juice
and
apple juice in their cans. One hour before
serving, set out the frozen cans.
When ready to serve, mix
juices with chilled 7-Up.
No additional ice is needed for the punch.
Yield: 30 cups.
Mix Kool-Aid, sugar and water.
Add pineapple juice then chill.
Pour over ice in a punch bowl adding chilled ginger ale. For an extra special punch, pour over 2 to 3 pints of sherbet.
Mix lemon drink mix, sugar and water; add pineapple juice and chill.
In punch bowl, place lime sherbet; pour mix over sherbet and add chilled ginger ale, 7-Up or Sprite.
Mix pineapple juice, orange juice, lemonade, and water in a large punch bowl. Stir in ginger ale and lemon-lime soda.
Combine orange sherbet, white grape juice, and orange-pineapple-apple juice in a punch bowl. Pour in ginger ale. Toss frozen strawberries on top to act as ice cubes.
Dissolve gelatin in 2 cups boiling water in large bowl.
Add frozen juices.
Stir until well blended.
Stir in 6 cups cold water and pineapple juice.
Pour over ice ring in punch bowl.
Add ginger ale just before serving.
Bake cake according to directions on box in a 9 x 13-inch pan. While cake is baking, mix sugar, milk and margarine together, adding beaten egg last.
Cook on low heat until thickened.
Punch holes in cake with handle of a wooden spoon.
Pour juice from pineapple over cake and then spread pineapple over cake.
Pour sauce over pineapple and refrigerate.
Cake will keep for several days in refrigerator.
The day before, add one maraschino cherry to each well of an ice cube tray, or carefully arrange cherries in a Jell-O ring mold.
Fill with water and freeze overnight.
Mix the rest of ingredients in a large punch bowl.
Then add ice cubes or mold with cherries or 1 cup of ice cream sherbet (rainbow, orange or pineapple).
Mix Kool-Aid, sugar and water.
Add pineapple juice.
Chill. (Pour some of this into a mold to form an ice ring.)
Pour over ice in a punch bowl.
Add chilled ginger ale.
Serve at once. Makes 50 half-cup servings.
Mix
punch
mix, cold water and Kool-Aid, stirring well. Add sugar;
stir until dissolved.
Add fruit juices; mix well. Serve from punch bowl with ice ring or ice cubes, if desired.
Mix all ingredients together.
Add ice and stir.
For variations and decorations, you might fix an ice ring by adding fruit, cherries and/or mint leaves to water and freeze in a jello mold.
Unmold before serving time and let float around in the punch bowl to chill punch.
Ice cubes may be made the same way.
Mix Kool-Aid and water; add pineapple juice.
If desired, pour some in a round pan and freeze for an ice ring.
Chill remaining punch.
Pour over ice ring just before serving.
Add 7-Up last. Makes fifty 1/2-cup servings.
Mix kool-aid, sugar and water. Add pineapple juice. Chill-when ready to serve pour over ice in punch bowl. Add chilled ginger ale. Add two pints of raspberry sherbet.
Bake cake in 9 x 13-inch pan by directions on cake box. After baking cake punch holes in top of cake.
Drain pineapple over
the cake.
Then
put icing on top of cake, topping with pineapple. Put
in
refrigerator at least 1 hour before serving.