et. Begin layering ingredients in punch bowl starting with cake, then strawberries
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
In the bottom of the punch bowl, assemble a layer of cubed
Bake cake according to directions on box.
Make vanilla pudding or pie
filling.
Crumble 1/2 of baked cake in bottom of punch bowl, then add 1/2 of vanilla pudding or pie filling.
Slice 1/2 of the bananas and place on top of pudding.
Next, add 1/2 of crushed pineapple on top of bananas.
Then put 1/2 of strawberry or cherry pie filling on top of pineapple.
Top with Cool Whip and repeat process.
Place cherries and nuts on top for Christmas.
Mix and make yellow cake mix as per instructions on box. Cook in two round cake pans.
Crumble 1 cake and put it in the bottom of punch bowl.
Make vanilla pudding and put 1/2 of it on top of crumbled cake.
Put 1/2 of crushed
pineapple with juice on top of pudding.
Add 1/2 of the cherry pie filling on top of pineapple.
Start over with next cake crumbled on top of pineapple, and repeat steps as before layering the rest of the ingredients.
Top with cool whip.
Combine gelatin, water and sugar; bring to a boil for 1 minute.
Add Kool-Aid, pineapple, punch and strawberries.
Freeze until later.
Remove from freezer 1 hour before serving time. When ready to serve, chop until mixture becomes slushy.
Place in punch bowl.
Add Sprite or 7-Up.
In quart measure or medium bowl, stir sugar into lemon juice until dissolved.
Place ice cubes in large punch bowl.
Pour lemon juice-sugar mixture and fruit punch over ice.
Slowly add club soda or ginger ale.
Stir.
If desired, garnish with cherries and orange slices and enjoy.
Yields 3 quarts.
Combine punch, sugar and lemonade in punch bowl.
Just before serving, add Collins and ice.
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.
Mix all ingredients in a punch bowl, floating strawberries on top.
In punch bowl, dissolve flavor crystals in grape juice.
Just before serving, add club soda or water.
Makes about 3 quarts.
Combine ingredients in large container or punch bowl.
In large punch bowl, combine all ingredients and mix well. Add ice cubes and garnish (optional) before serving.
Makes 18 (4 ounce) servings.
Cook cake as shown on box.
Cool, then crumble up.
In a punch bowl, layer the cake, pouring sweetened milk over cake.
Add the fruit, Cool Whip and pecans in layers, ending with Cool Whip, sprinkled with pecans.
Make ice ring.
Chill liquid ingredients. Keep ice cream frozen.
Place ice ring in bottom of punch bowl.
Pour in liquids and scoop ice cream on top.
Combine all ingredients, except ginger ale and mint.
Pour over block of ice in large punch bowl.
Add ginger ale just before serving.
Garnish.
orm.
In a large punch bowl gently stir together the custard
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.