Piña Colada Punch

Leave the rum out of this creamy pineapple and coconut punch and everyone can enjoy it, including children.

Recipe Ingredients:

Ice Ring:
1 (8-ounce) can pineapple chunks, drained
Maraschino cherries

For Punch:
1 (20-ounce) can crushed pineapple, undrained
2 (15-ounce) cans cream of coconut
1 (46-ounce) can pineapple juice, chilled
2 cups light rum (optional)
1 (32-ounce) bottle club soda, chilled

Cooking Directions:

1. Prepare ice ring in advance. Fill ring mold with water to with 1-inch of top rim; freeze. Arrange pineapple chunks and maraschino cherries on top of ice. Carefully pour small amount of cold water over fruits; freeze.
2. In blender container, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired. Just before serving, add club soda and ice ring.

Makes 32 (1/2 cup) servings with rum; 28 (1/2 cup) servings without rum.