Ice Ring (directions follow)
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, 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 ginger ale. Add club soda and Ice Ring. This 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.