Ice ring (directions below)
1 (20 oz.) can crushed pineapple, undrained
1 (15 oz.) can cream of coconut
1 (46 oz.) can pineapple juice, chilled
2 c. ginger ale
1 (32 oz.) bottle club soda

Prepare ice ring in advance. In blender container, blend crushed pineapple and cream of coconut until smooth. In large punch bowl, combine pineapple mixture with pineapple juice and ginger ale. Add club soda and ice ring or block of ice. This makes 4 quarts.

Ice Ring: Arrange pineapple chunks and maraschino cherries in 1 quart ring mold. Cover with 1 cup cold water and pour 3 cups colada mixture. Mix and freeze. Before serving, place ice ring in bowl with colada mixture.