Mocha Cream Party Punch - Mom's

4 qt strong coffee (1 gallon)
2 qt chocolate ice cream (Haagen Dazs recommended)
2 qt vanilla ice cream (Haagen Dazs recommended)
1/2 pt whipping cream (or cheat and use Cool Whip)
1/2 cup sugar
2 Tbs vanilla
Nutmeg for garnish


Chill coffee.
Add ice creams, stir until partially melted.
Whip cream, adding sugar gradually (or dissolve into coffee), then fold in vanilla - float on top of ice cream mixture
Sprinkle with nutmeg.

Yield: 25-30 servings

Raspberry Sherbet Party Punch

Ingredients

2 Liter bottle Sierra Mist Sprite or 7-up, chilled

2 Liter bottle Club Soda, chilled

1 Fruit punch concentrate can 12oz, or pink lemonade, thawed in fridge

1 Pineapple juice concentrate can 12oz, thawed in the fridge

6-8 scoops Raspberry Sherbet or any flavor you have available

For Garnish (optional, but also pretty!):

Raspberries, fresh or frozen

Pineapple slices, fresh or frozen

Instructions

1. Pre-scoop sherbet and place on a baking dish lined with plastic wrap. Freeze and add sherbet just before serving so it remains frozen in the punch.

2. In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.

3. Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The sherbet just before serving. The sherbet will keep it chilled. 

Notes: Add cold water or ice if desired to control how sweet the punch is. Also, keep in mind once the sherbet is added, the punch will be sweeter.