Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
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.
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.
Pour the fruit cocktail and its syrup into a punch bowl. Add the lemon and cherries. Pour in the wine and mineral water. Just before serving, pour in the champagne.
Mix lemonade concentrate& water in large punch bowl.
Stir in cranberry juice cocktail.
Just before serving, stir in ginger ale.
Ice cubes that may have strawberries frozen into them or maybe pineapple, its up to you.
In punch bowl, break angel food cake up into small pieces. Then you layer the fruit in the order they are listed.
You mix pudding as directed on the package and pour over the fruit.
Serve with Cool Whip.
However, it is optional.
Served with Cool Whip, this recipe has 50 optional calories.
This is a Weight Watchers recipe.
Make up cake as directed on box.
Bake as directed in 9 x 13-inch pan.
Break cake in small pieces.
Layer cake, pudding, Cool Whip, pineapple, cocktail, cherries, coconut, strawberries and nuts, then start again and again end with Cool Whip and coconut.
Make up and serve right away or no longer than 3 to 4 hours.
(May get soggy.)
Use a mold size of punch bowl.
Arrange 7 or 8 cherry halves (from fruit cocktail) in bottom of mold.
Garnish with sprigs of fresh green holly (washed).
Add 1/2 inch water and freeze.
Add remaining fruit cocktail and enough water to fill 3/4 full and freeze.
Unmold, place in punch bowl holly side up.
Pour chilled ginger ale, lemonade, pineapple and liquid from fruit cocktail. Blend liquid.
Makes 3 quarts or 24 (4 ounce) servings.
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.
Preheat oven to 350\u00b0.
Grease and flour jelly roll pan.
Beat eggs and sugar in large bowl at high speed.
Add fruit cocktail and juice and next 4 ingredients.
Beat at medium speed until blended.
Sprinkle with coconut and walnuts.
Bake 20 to 25 minutes.
Cool slightly and top with glaze.
In a medium saucepan, bring 1 1/2 quarts water to boil. Dissolve sugar in water; set aside to cool.
To make tea: Use 2 tea bags and boil for 5 minutes.
Cool.
Refrigerate all ingredients.
Just before serving, mix ingredients in a large bowl (punch bowl).
Makes about sixteen 1-cup servings.
This recipe can easily be doubled.
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
For each cocktail combine 2 oz of the above Planter's Punch Mix in a tall glass with ingredients listed above for one cocktail.
Makes 1/2 gallon punch base.
In large punch bowl, combine punch, pineapple juice and cranberry juice cocktail.
Slowly stir club soda.
Add ice cubes. Garnish with lemon or lime slices, if desired.
Makes 5 quarts or 38 (4 ounce) servings.
In a 6-quart punch bowl mix all of the cans of fruit, juice and all.
Clean and slice berries.
Wash and slice apples; leave peeling on apples.
Dice apples.
Slice bananas.
Wash and cut grapes in half.
Mix all together.
Nuts or other fruit may be added.
Combine first 4 ingredients in a saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes.
Remove from heat; let cool completely.
Strain, discarding cloves and cinnamon.
To serve, combine sugar mixture, fruit juices, and ginger ale in a large punch bowl.
Yield: 7 quarts.
In a large bowl, place the peaches and fruit cocktail. Mix in the lemon-lime soda, orange juice and passion fruit juice. Top with scoops of vanilla ice cream and sprinkles, serve.
In large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
Then, stir in seltzer, and ice cubes if you like.
Garnish with orange pieces.
Serve immediately.
OR.
You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.
Chill all juices and ginger ale.
Pour Hawaiian Punch into punch bowl.
Add cranberry juice cocktail.
Stir in ginger ale. Ladle sherbet in and allow to melt some before serving.