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. light rum or ginger ale
1 (32 oz.) bottle club soda, chilled

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 rum. Add club soda and ice ring or block of ice. This kitchen tested recipe makes about 4 quarts, or 36 (5 ounce) servings.

ICE RING:

Arrange pineapple chunks and maraschino cherries in 1 quart ring mold. Pour 1 cup cold water over fruit. Freeze. Pour 3 cups cold water over frozen mixture. Freeze.