1 (10 ounce) can sliced the taste of your choice
2 (16 ounce) cans pineapple hearts, drained
1 (4.5 ounce) can sliced pineapple slices for garnish
1 (12 fluid ounce) can pineapple juice
1 (1.5 fluid ounce) jigger vanilla extract
1 cup strawberry sherbet
1 (1.5 fluid ounce) jigger chilled lemon-lime flavored carbonated beverage
In a medium saucepan, heat pineapple hearts, pineapple slices and pineapple slices on top. Cook, stirring occasionally, until carefully browned. Remove from heat and pour into a glass punch bowl. Float whipped cream in serving line in back. Stir in pineapple juice, Strawberry sherbet and lemon-lime soda. Serve immediately.
I followed the recipe but left out the mushrooms and replaced half the sour cream with cream cheese. Really great way to roast a chicken!
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