Prep: 10 min. + chilling
Yield: 20-24 Servings
1 can (46 ounces) pineapple juice, divided
1 package (3 ounces) orange gelatin
1 carton (64 ounces) orange juice
1 liter ginger ale, chilled
1 quart orange sherbet
In a saucepan, bring 1 cup of pineapple juice to a boil. Stir in gelatin until dissolved. Cool; transfer to a large pitcher or container. Add orange juice and remaining pineapple juice. Chill. Just before serving, pour into a punch bowl; add ginger ale and mix well. Top with scoops of sherbet. Yield: 20-24 servings.
You can serve the punch bowl inside a hollowed-out-pumpkin.
(Source: Taste of Home)