1 qt. pineapple sherbet
1 qt. vanilla ice cream
24 oz. pineapple juice
2 liter bottle gingerale

Soften sherbet and ice cream slightly. Mix in pineapple juice. Pour into punch bowl. Add gingerale. Make 1 medium bowl, 25 to 30 punch cups.

This makes a delicate white punch. You could substitute other sherbet and ice cream and juice to vary color and taste!