Dean's Wedding Punch

From the Kitchen of Willa Dean Bonnell Spiker

Dean's Wedding Punch


  • 1 package lemon Kool-Aid (mixed according to package directions)
  • 1 large can red Hawaiian Punch
  • 1 cup grape juice
  • 1 pint raspberry sherbet
  • 1 pint vanilla ice cream
  • 1 2-liter ginger ale


Prepare the lemon Kool-Aid with sugar and water according to the directions on the package. Add the Hawaiian Punch and grape juice. Chill.

Just before serving, add the sherbet, ice cream and ginger ale. One recipe makes approximately 30 small servings.


For variety, try substituting the raspberry sherbet with orange or lime.

Dean’s daughter, Bobbi, adds a decorative ice-ring to the punch. In a plastic ring mold, layer the grape juice then the Hawaiian Punch, freezing each layer thoroughly before adding the next. Finish with the lemon Kool-Aid but this time, add fruit before fully frozen. Match the fruit to the type of sherbet you’ve used (raspberries, orange, lemon and/or lime slices). By using the juices, you will not