Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Partially defrost lemonade and strawberries.
Pour chilled ginger ale over.
Make frozen mold with Hawaiian Punch.
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.
Makes 2 recipes for each gallon (without pineapple juice and ginger ale which is added at serving time).
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
In the morning of your party, in a very large bowl, combine all ingredients except ginger ale; you may want to then pour this mixture into juice jugs to refrigerate to avoid any spills.
When ready to serve, place 7 cups of the punch mix in punch bowl along with 2 cups of the ginger ale; float a Citrus Ice Ring (recipe posted separately #24758) in the bowl; this allows you to refill (refresh) the punch bowl two more times without it getting too watered down as the ice ring melts.
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.
venly distributed - use more colouring for a stronger coloured sugar).
Mix
all
of
the ingredients, except sherbet together. Add 1 can
of
water for the pink lemonade and 1 can of water for
the orange
juice.
Make
an ice mold of fruit punch and raspberries. Add the sherbet just before serving.
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 all ingredients together ahead of time.
Make frozen rings of this mixture to float in punch so it does not dilute drink. Chill fruit punch well.
Just before serving, add 2 large bottles ginger ale.
Serves 100.
Mix ingredients together.
Place container in freezer.
Punch must have 2 hours to thaw before serving.
Once the punch has thawed for 2 hours, pour into punch bowl.
Pour ginger ale over it.
Mix pineapple juice, ginger ale and sugar in punch bowl.
Fill bowl with as much of the fruit punch as it will hold, but leave room for the ice.
Fills large punch bowl.
Mix together in a punch bowl.
Use chilled pop and punch; can add ice.
Optional for 7-Up:
Can use Squirt or Sprite pop.
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.)
Combine ingredients in a punch bowl for a refreshingly delicious punch. Does not say how many it serves.
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.
Make ice ring for punch bowl by overlapping orange slices and placing cherries in a ring mold.
Add a small amount of lemonade to the mold.
Freeze.
Add more lemonade to top of mold and freeze. Combine all liquids and place mold in 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.