2 lg. bottles Vernors ginger ale
2 lg. cans Hawaiian Punch (red fruit)
1-2 bottles champagne (inexpensive domestic will do)
1 container red raspberry sherbet
Pitted cherries, raspberries, strawberries or sliced oranges (opt.)

Refrigerate all liquid several hours. Combine pop, punch and champagne in a large bowl (approximately 8 1/2 quart size). Float brick of sherbet in bowl and mix slightly so that some of the sherbet blends with the punch and flavors it. Add 1 or 2 of the fruits listed above as garnish. Yield: about 40 punch cups.