Gadsden Public Library Punch Recipe
1 can Eagle Brand Milk
1 can Cream of Coconut
2 liters Ginger Ale (chilled)
1/2 gallon Pineapple Sherbet
About 30 minutes before serving the punch, set the pineapple sherbet out of the freezer to soften. The punch should be made as close to serving as possible. Using a whisk, blend together the eagle brand milk and cream of coconut until smooth. Slowly add the ginger ale to the milk mixture, whisking until thoroughly blended. Add the sherbet to the punch.
Hint : When serving the punch add 1 tablespoon of sherbet to the cup before adding the punch. Serves about 40