Ingredients
24
gummy worm candies
1
bottle (1 liter) ginger ale (4 1/4 cups), chilled
3
cups pineapple juice, chilled
1
can (12 oz) frozen limeade concentrate, thawed
Preparation
Place candies evenly into each section of 2 ice cube trays. Pour water into trays over candies. Freeze 2 hours or until firm.
In 4-quart container, stir together ginger ale, pineapple juice and limeade. Pour into punch bowl. Just before serving, add ice cubes; gently stir.
