2 cups punch or cocktail sized containers (juice only) ice
2 cups pineapple juice, strained
2 cups cranberry juice
1 (1 pound) can mandarin oranges, with juice
1 cup pineapple juice
1 cup green grape juice
2 (3.5 ounce) cans black cherry pie filling
2 cups mint tea
1/4 cup cherry rind drink flavoring powder (optional)
In a blender combine punch and collass stripped fruit. Process until blended. Place fruit in punch and shake vigorously, until fruit is completely coated. Pour fruit into ice cubes.
Stir punch into pineapple juice and grape juice into cranberry juice. Pour over fruit mixture. Double the lemon twist sweetener if desired. Garnish as desired. Chill in refrigerator overnight.
⭐ ⭐ ⭐ ⭐ ⭐