Pink Punch Float Recipe

4 ingredients
3 steps

Ingredients

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

Directions

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

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