- 1 large can of Dole pineapple juice
- 1 large can of Dole crushed pineapple
- 1 large jar of Maraschino cherries
- 1 can of Coco Lopez cream of coconut
- 2 liters of 7-Up
Blend the cherries and the coconut cream in a blender, pulsing a little to break up any coconut lumps and cherry pieces. Mix with the rest of the ingredients in a freezer-safe punch bowl, and put it in the freezer with a cover. To serve, take it out of the freezer a few hours before it is needed so that it turns slushy.
Recipe courtesy of Anita Catalanotto.