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.
Mix Hawaiian Punch, ginger ale, orange juice and water. Add sherbet, in chunks, on top to float and serve.
Mix Hi-C or Hawaiian Punch with 7-Up in punch bowl.
Float ice cream in punch.
Make about 1/2 hour before needed.
(Assorted flavors of Hi-C can be used with 7-Up for different punch for each occasion.)
Mix Hawaiian Punch, pineapple juice and sugar.
Pour in a plastic container and freeze.
After frozen, pour in a punch bowl. Pour ginger ale over punch to make a slush and serve.
Put in large punch bowl.
Blend Hawaiian punch, dry lemonade, pineapple juice and 7-Up.
Spoon in sherbet just before serving.
HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Pour ingredients over ice cubes in punch bowl.
Blend.
Fresh fruit slices of orange or lemon may be floated on top of punch. Yields 35 servings.
Cut the orange sherbet in half and place in punch bowl.
Chop up sherbet with knife or spoon.
Pour one can Hawaiian Punch over sherbet.
Pour one 2-liter bottle of Sprite over sherbet and Hawaiian Punch.
Will foam up pink.
Makes 2 punch bowls full.
Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch.
Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl.
Add frozen strawberries and stir to break up.
Garnish with orange slices when serving.
Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
Combine all the ingredients into a large punch bowl; and serve immediately.
This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.
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.
Mix Kool-Aid according to directions.
Mix can of Awake according to directions.
Add to Kool-Aid.
Add crushed pineapple, Hawaiian Punch, orange drink, pineapple juice, sliced strawberries, sliced bananas and ginger ale.
Chill Kool-Aid, Awake, Hawaiian Punch, orange drink, pineapple juice, crushed pineapple and strawberries.
Mix all together.
Before you serve, slice bananas into punch to float on top.
Add ginger ale and serve.
Mix all above except Hawaiian Punch in punch bowl.
Fill the rest of the bowl with Hawaiian Punch.
Makes approximately 2 gallons.
Mix Hawaiian Punch and juices in a large container.
Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
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 all ingredients well. Chill. You can make an ice ring (using additional Hawaiian Punch) to float in punch bowl to keep punch cool while serving.
Partially defrost the lemonade. Pour the lemonade into the punch bowl. Add the chilled Hawaiian Punch| and 7-Up| and mix well. Float fresh lemon and orange slices on top as a garnish. Prep time: 5 minutes.
Pour 1 can Hawaiian Punch into ring mold; freeze. Mix remaining Hawaiian Punch and remaining ingredients.
Add frozen ring.
Serve.
Serves 45.
In your cauldron or punch bowl add 1 liter of Orange soda and 1/2 can of Hawaiian punch.
Add scoops of ice cream all over the top of the drink.
Stir just a bit, then serve with a ladle full of punch and a scoop of ice cream in each glass.
When the punch bowl gets low, repeat and make more.
In large punch bowl, combine Hawaiian punch, grapefruit juice and grenadine.
Add strawberries.
Just before serving, add lemon-lime soda and ice.
Float orange slices on top.
Makes 32 (4 ounce) servings.