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