Ingredients
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1 (46 fluid ounce) can pineapple juice
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1/2 gallon raspberry sherbet
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1 (2 liter) bottle ginger ale
Directions
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Pour pineapple juice into ice cube trays; freeze until solid, at least 2 hours.
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Place pineapple cubes in a large punch bowl; add sherbet. Pour ginger ale slowly over pineapple cubes and sherbet and stir.
Source: AllRecipes
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