Imagination Punch

Imagination Punch Recipe

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Samantha Bideau


This was a punch that my sisters and I would always make every Halloween as a special treat.


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18 servings
No-Cook or Other



  • 18
    disposable cups
  • 18
    maraschino cherries
  • 36
    fresh blueberries
  • 1 1/2 c
    cold distilled water, divided
  • PUNCH:

  • 2 pkg
    (3oz) berry blue gelatine
  • 2 c
    boiling water
  • 4 c
    cold water
  • 2 c
    unsweetened pineapple juice
  • 1 can(s)
    (12 oz) frozen lemonade concentrate, thawed
  • 2 l
    ginger ale, chilled

How to Make Imagination Punch


  1. Place plastic cups in muffin pans.
  2. From each cherry, cut out a mouth piece; pat dry. Place one cherry mouth and 2 blueberries, for eyes in the bottom of each cup. Pour 1 tsp. distilled water into each cup. Pour 1 tsp. distilled water into each cup. Freeze for 30 minutes or until solid. Pour 1 tbs. distilled into each cup return to freezer; freeze for 3 hours or until solid.
  3. For punch: in a large bowl, dissolve gelatin in boiling water. Stir in cold water, pineapple juice and lemonade concentrate. Refrigerate for 1 1/2 hours or until chilled.
  4. Just before serving, transfer to a 5 quart punch bowl. Stir in ginger ale. Remove ice cubes from cups; place face side up in punch bowl

Printable Recipe Card

About Imagination Punch

Course/Dish: Punches
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American

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