In a small pitcher, stir together the ginger ale, cranberry juice, and pineapple juice. Keep cold.
In a chilled punch bowl, scoop the rainbow sherbet out in balls in separate colors. Just before serving, pour the chilled punch carefully over the balls of sherbet.
Equal parts canned pineapple juice and lemon/ lime soda (7-Up) add Rainbow sherbet, about a quart per punch bowl batch, but depends on size of punch bowl.
If this is adults only, add one cup Bacardi dark rum.
In punch bowl, add 1/2 bottle 7-Up, then frozen lemonade, frozen strawberries, then sherbet.
Add remaining 7-Up.
Mix.
Break up sherbet into small chunks and allow to soften.
Pour in ginger ale or Seven-Up.
Add cherries and cherry juice for color if you wish.
Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy..
Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well.
Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet.
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold.
Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Freeze one litre lemon lime soda and one can of fruit cocktail in a ring mold. If you do not have a ring mold just freeze in several small plastic containers. Freeze overnight.
At serving time put the frozen ring mold into a large punch bowl.
Slowly add the rest of the sodas and grape juice.
Add the second can of fruit cocktail.
Using an ice cream scoop, add the rainbow sherbet.
This stuff gets better the more the sherbet melts - looks awful, but yummmmmmmmy!
Mix a small can of frozen pineapple juice and a small can of frozen grapefruit juice.
Add ginger ale.
Slice orange and lemon. Add jar of cherries.
Stir in just enough cranberry cocktail juice to give it color.
Add rainbow sherbet.
Don't mix it in. Just let it dissolve in the punch.
Add enough ice to keep it cool.
Mix Lemonade in very large punch bowl.
Add soda and frozen fruit.
Open sherbet and dump the entire package of it into punch (it will float on the top).
Due to the frozen fruit and Sherbet, there is really no need for ice until later, or unless it it very hot.
Mix pineapple juice, 7-Up and ginger ale, then add vanilla ice cream, then add rainbow sherbet.
Serve.
Pour punch and ginger ale together.
Spoon in as much sherbet as desired.
Chill all before mixing.
Float rainbow sherbet chunks on top. Serves a large group!
Mix orange, lemonade and apple juice in large punch bowl.
Stir in ginger ale.
Spoon sherbert into punch bowl.
serve immediately.
In large punch bowl, mix all ingredients.
Pour into punch cups.
Enjoy!
Mix each package Kool-Aid with 1 1/2 cups sugar and 2 quarts water.
Combine ingredients in a 5 to 6-quart punch bowl.
A frozen ice ring may be added for additional cooling.
Mix all ingredients, except ginger ale, soda water and sherbet.
Add these ingredients just before serving.
Serves 40 people.
br>Place both containers of sherbet in refrigerator for about 20
Soften sherbet for 20 minutes.
Chill a 9 x 3-inch spring-form pan in refrigerator.
Spread 1/2 of pistachios in bottom of pan. Spoon softened raspberry sherbet over nuts.
Place rainbow sherbet on top, using medium-size ice cream scoop.
Place in freezer. Prepare pistachio pudding, using 1 1/2 cups milk.
Fold Cool Whip into pudding and spoon over sherbet.
Sprinkle remaining nuts on top.
Cover and place in freezer for 6 hours or overnight.
Remove sides of pan.
Wrap and freeze.
Makes 16 servings.
LINE baking sheet with wax paper.
SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
Nutritional information (amount per servings): Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.