{Tropical Ice Cream}
June 18th, 2009 | 
Author: 
½ half gallon Pineapple sherbet, slightly softened
1 pkg. frozen raspberries (do not thaw)
1- 20 ounce can pineapple tidbits, drained, reserving juice
3 bananas, peeled, sliced lengthwise and cut in bite-size pieces
12 ounces unsalted cashew halves
Dip banana slices in pineapple juice to prevent browning. Mix all together, freeze till firm before serving. It serves approximately 10. (Sliced strawberries can be substituted for raspberries)
SHARED BY – Tiersa Ludlow
Posted in 
{Citrus Grove Punch}
3 C. sugar 2 C. water 6 C. orange juice, chilled 6 C. grapefruit juice, chilled 1 ½ C. limeaid, chilled (I added a little more, to taste) 1 liter ginger ale, chilled
In a saucepan, bring sugar and water to a boil; cook for 5 minutes. Cover and refrigerate until cool. Combine juices and sugar mixture; mix well. Just before serving, stir in ginger ale. Serve over ice.
Recipe by: Heather D. White