Ingredients

• 1 (46 fluid ounce) can pineapple juice
• 1/2 gallon raspberry sherbet
• 1 (2 liter) bottle ginger ale

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Instructions

1. Pour pineapple juice into ice cube trays; freeze until solid, at least 2 hours.
2. Place pineapple cubes in a large punch bowl; add sherbet. Pour ginger ale slowly over pineapple cubes and sherbet and stir.