Pina Colada Punch
Ice Ring:
1 (8-ounce) can pineapple chunks, drained
Maraschino cherries
For Punch:
1 (20-ounce) can crushed pineapple, undrained
2 (15-ounce) cans cream of coconut
1 (46-ounce) can pineapple juice, chilled
2 cups light rum, optional
1 (32-ounce) bottle club soda, chilled
1 (8-ounce) can pineapple chunks, drained
Maraschino cherries
For Punch:
1 (20-ounce) can crushed pineapple, undrained
2 (15-ounce) cans cream of coconut
1 (46-ounce) can pineapple juice, chilled
2 cups light rum, optional
1 (32-ounce) bottle club soda, chilled
Prepare ice ring in advance. Fill ring mold with water to with 1-inch
of top rim; freeze. Arrange pineapple chunks and maraschino cherries on
top of ice. Carefully pour small amount of cold water over fruits;
freeze.
In blender container, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired. Just before serving, add club soda and ice ring.
In blender container, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired. Just before serving, add club soda and ice ring.
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