Pink Punch Float Recipe

• 1 can (46 ounce.) lemon-pink Hawaiian punch, chilled
• 1 c. canned crushed pineapple
• 1 tbsp. lemon juice
• 2 c. (1 pt.) lemon sherbet

1. Combine half of the first three ingredients in blender, whirling till smooth.
2. Pour into punch bowl----repeat using remaining ingredients.
3. Serve at once in tall, chilled glasses, topped with scoop of sherbet.

lemonpink hawaiian, pineapple, lemon juice, lemon sherbet

Taken from cookeatshare.com/recipes/pink-punch-float-30396 (may not work)