INGREDIENTS
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1 Large Can of Pineapple Juice {46 oz.}
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7 Cups of Fruit Punch
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1 Liter of Gingerale {rather than cans, I just used half of a 2-liter bottle}
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1 Container Orange Sherbet Ice Cream {approx. 48 oz.}
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Punch bowl with glasses, or serve out of Mason Jar Mugs!