Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
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.
Mix together chilled punch and juice; add last 2 ingredients. Just before serving, add sherbet by spooning into large punch bowl. Pineapple chunks may be added if desired.
Makes 2 large punch bowls.
Serves 24 to 30 people.
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.
Mix punch and 7-Up in punch bowl and float sherbet.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
In a punch bowl, add pineapple, Hawaiian Punch and finally the ginger ale.
May add ice at this time.
Refrigerate items until cold before preparation.
Partially defrost the lemonade and strawberries.
Pour ingredients into punch bowl, adding the ginger ale last. Strawberries, mint leaves and pineapple chunks can be frozen in a ring of Hawaiian Punch and floated in the center of the bowl for a special touch.
Pour ginger ale over frozen punch. Garnish with apples.
In a large punch bowl, combine punch, grapefruit juice and grenadine.
Add strawberries.
Just before serving, add lemon-lime beverage and ice.
Float orange slices on top.
Makes approximately 32 servings (4 ounces each).
Pour Hawaiian Punch and ginger ale in punch bowl.
Keep sherbet frozen; put in punch last.
Slice orange up.
Put in punch to garnish.
In a large punch bowl, pour fruit punch. Add pineapple chunks, strawberries and bananas. Slide in the sherbet and slowly pour in the lemon-lime soda.
Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.
In a punch bowl, combine fruit punch and orange juice. Slowly pour ginger ale down the side of the bowl to retain carbonation.
Make Kool-Aid according to package.
Add pineapple juice and freeze.
Remove from freezer 3 to 4 hours before party.
Serve slushy.
This makes 1 gallon.
Mix all together and chill before party.
Put in serving bowl and serve.
Empty
pineapple
juice
into
a gallon container.
Add frozen juices
one
at
a time.
Add sugar and Kool-Aid flavor packet. Finally add enough water to make a gallon mixture and stir well. Serve
in
combination
with
ginger ale for a refreshing party drink!
Mix in order in punch bowl. Serves approximately 25 (6-ounce) beverage cups. Punch color can be changed by the flavor of Hawaiian Punch used.