Peel, slice, crush 3 ripe pineapples into large punch bowl. Cover pineapple and juice with 1 pound powdered sugar. Let stand covered for 1 hour. Add:

2 c. lemon juice
1/2 c. curacao
1/2 c. maraschino cherries
2 c. brandy
2 c. light rum

Stir and let stand 4 hours. Add block of ice. Stir to blend and chill. Just before serving, add 4 bottles chilled champagne.