Yield: 24 Servings
|1 can||(46-oz) pineapple juice; chilled|
|1 pint||Orange sherbet; softened|
|1 pint||Vanilla ice cream; softened|
|1||Bottle (32-oz) ginger ale; chilled|
Put juice, sherbet and ice cream into a large mixing bowl. Beat with mixer until blended. Pour into punch bowl and slowly add ginger ale. Makes 3 quarts.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .