Ingredients
12
(3-oz.) disposable plastic cups
12
small pieces maraschino cherries
24
fresh blueberries
1 1/2
cups water
2
(3-oz.) pkg. berry-blue flavor gelatin
2
cups boiling water
4
cups cold water
2
cups pineapple juice
1
(12-oz.) can frozen lemonade concentrate, thawed
1
(2-liter) bottle ginger ale (8 1/2 cups)
Preparation
To make ice cubes, place cups in 13x9-inch pan. Arrange cherries and blueberries in cups to resemble faces. Add 2 tablesppons water to each cup. (If necessary, rearrange fruit with toothpick.) Freeze 2 hours or until firm.
Meanwhile, in large pitcher, dissolve gelatin in boiling water. Stir in cold water, pineapple juice and lemonade concentrate. Refrigerate at least 1 1/2 hours or until well chilled.
Just before serving, add ginger ale to punch. (If punch “gels” during chilling, adding ginger ale will return it to punch consistency.) Add ice cubes.
