1 can (46 oz.) lemon-pink Hawaiian punch, chilled
1 c. canned crushed pineapple
1 tbsp. lemon juice
2 c. (1 pt.) lemon sherbet

Combine half of the first three ingredients in blender, whirling until smooth. Pour into punch bowl----repeat using remaining ingredients. Serve at once in tall, chilled glasses, topped with scoop of sherbet.