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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pink Crush Punch Recipe

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This recipe for Pink Crush Punch is from Just Another Pinch Moore, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C sugar
2 sm. Boxes strawberry jello
2 (46 oz) cans pineapple juice
22 C water (yes, 22 cups)
1 (1 oz) bottle almond extract
Directions:
Directions:
Bring sugar and 4 cups of water to a boil in a LARGE stockpot until sugar is dissolved. Add Jello and stir until dissolved. Add pineapple juice, 18 cups of water and almond extract. Pour into containers (or large Ziploc bags) and freeze. Set out 10 hours before serving. If punch begins to thaw too much, put it in the refrigerator.
Number Of Servings:
Number Of Servings:
50
Personal Notes:
Personal Notes:
This was the punch from our wedding reception. Easy and delicious.

 

 

 

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