1 (20 oz.) can crushed pineapple, undrained
2 (15 oz.) cans Coco Lopez Cream of Coconut
1 (46 oz.) can pineapple juice, chilled
2 c. light rum (optional)
1 (32 oz.) bottle club soda, chilled

In blender, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl combine pineapple mixture, pineapple juice and rum. Just before serving add club soda and ice ring (ice ring optional).

Fill ring mold with water to within 1 inch of top rim; freeze. Arrange pineapple chunks and maraschino cherries on top of ice. Carefully pour small amount of water over fruits; freeze.