Dissolve Jell-O in boiling water; stir well, then add all other ingredients except ginger ale.
Pour ginger ale in punch bowl just before serving.
Chill punch in refrigerator before serving.
May freeze a small amount of the punch to place in punch bowl to keep punch cool during serving.
ix in plenty of Carolina Gold Barbecue Sauce.
Get it
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Put all ingredients into saucepan over medium heat, mixing well with whisk.
Heat thoroughly, whisking frequently to prevent burning.
This is great on pork, beef and chicken (see Carolina Gold Barbecue Recipe in the Meat & Main Dishes section).
If you're grilling the meat, don't put this on until the meat is cooked and ready to serve or it will burn.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
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.
han you need for this recipe).
Heat 1/4 cup
Pour in punch bowl and serve.
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.
o 425.
Cut Yukon Gold and sweet potatoes into 1
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
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.