Halloween Candy Corn Punch

Halloween Candy Corn Punch

Ingredients:

• 1 cup vanilla ice cream
• 2 cups orange-colored sorbet or sherbet
• 1 cup yellow-colored sorbet or sherbet
• Optional: orange and yellow food coloring
• 1 gallon tropical blend juice (plus extra for refills)
• 1 liter ginger ale (plus extra for refills)

Preparation:

Line a 4-cup (32 oz.) ring mold with sheets of plastic wrap. Extend plastic wrap down into mold and over sides to make it easier to unmold the ice cream.

Soften ice cream so it is easy to spread, but not melting. Optional: stir orange or yellow food coloring into the sorbet or sherbet for a more intense color that resembles candy corn.

Add vanilla ice cream into the lined ring mold and smooth top surface making it level. Add orange sorbet on vanilla and smooth top surface making it level. Add yellow sorbet on orange sorbet and smooth top surface making it level. If ice cream in ring mold becomes to soft to support the next layer, put the mold in the freezer for 15 minutes until firm. Freeze mold until party time.

Pour juice and ginger ale into punch bowl. Invert mold on to a large plate and gently remove ice cream. Slide ice cream from the plate into the punch for a candy corn ice cream float.

For Refills: Add 4 cups of juice to 1 cup of ginger ale into the punch bowl as needed.

Makes about 32 (6 oz.) servings