Mix lemonade and ice water.
Add pineapple juice and Hawaiian Punch.
Stir thoroughly.
Add 7-Up.
Scoop sherbet into punch bowl.
Pour punch over sherbet very slowly.
Punch will be very frothy.
Serves 100 four ounce servings.
Prepare orange juice as directed on can.
Mix with Hawaiian Punch, pineapple juice, fruit cocktail and water in a large punch bowl.
Scoop sherbet into punch and serve.
Mix pineapple juice, Hawaiian Punch, and 7-Up together in punch bowl.
Scoop vanilla ice cream on top and stir slightly so that punch has a frothy appearance.
In a large punch bowl, mix the drink and follow the can directions for the frozen juices.
After that, scoop in the raspberry sherbet into the bowl and mix it up really good.
Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
Make ice ring of punch Kool-Aid to use in the punch.
Combine fruit juices and Hawaiian punch; freeze.
Thaw mixture in ginger ale.
Dissolve Kool-Aid and sugar in 1 gallon of water; add to punch.
Combine all ingredients except lemon slices in a large punch bowl.
Add ice. Garnish with lemon slices.
Makes 32 servings.
Mix Kool-Aid together with sugar, ReaLemon and Punch.
Before serving, pour ginger ale into mixture.
Ready to serve.
Mix pineapple juice and Big K punch in punch bowl.
Add scoops of pineapple sherbet and stir until frothy.
Delicious and so easy!
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
Place Hawaiian punch and soda in punch bowl.
Scoop sherbet on top, and pop in ice cubes.
Serve immediately.
Mix lemon-lime soda and fruit punch together in a large punch bowl. Scoop raspberry sherbet into punch mixture.
Take a pitcher and put equal parts ginger ale and fruit punch.
Chill.
Mix sherbet into pitcher to make a foam at top.
Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top.
-OR-.
Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch.
Chill.
Mix in orange sherbet to taste.
Ladle into cups.
Enjoy!
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 together.
(Be sure ingredients are cold.)
Make attractive molds by freezing 1 can Hawaiian Punch in different Cool Whip containers.
Chill each ingredient.
Mix together in a large punch bowl. Add crushed ice and serve.
Chill all liquid ingredients.
Pour into large punch bowl. Float sherbet on top.
Stir while serving.
Boil water.
Mix cherry-flavored drink mix with sugar into boiling water.
Add frozen juices.
Stir until juice is no longer frozen. Then freeze.
To serve: thaw 3-4 hours at room temperature. When thawed add 1 qt of water and the 2 liter of soda. (Opt. to keep cool in punch bowl and add extra flavor, add scoops of sherbet to punch).
NOTE:
To stretch recipe use 1/2 amount of punch mix and same amount of soda and water.
Heat all together (except ginger ale) in a large sauce pan until sugar is dissolved. Remove from heat; cool. Divide into 4 equal batches; freeze. When ready to use, thaw slightly until slushy. The night before, put ginger ale in freezer. By the next morning, the ginger ale should be slightly frozen (slushy). Add 3 (2 liter size) bottles ginger ale to each batch of punch base. This recipe will make about 7 gallons of punch or 147 servings.