1 (7 oz.) bottle maraschino cherries
1 qt. raspberry sherbet
1 qt. cranberry juice
1 (46 oz.) can pineapple juice
4 (7 oz.) cans lemon lime carbonated soda

Drain cherries and save the juice. Arrange cherries in bottom of 1 quart ring mold. Pack slightly softened sherbet into mold. Freeze for at least 1 hour. Combine chilled cranberry and pineapple juice, along with the juice from the cherries and put into punch bowl. Slowly add the lemon lime soda. Add sherbet ring. Mold may be dipped in warm water to loosen. 34 cups.