Mexican punch:
1/2 gallon of sugar-sweetened cherry Kool-aid
1/2 gallon of pineapple juice
6 oz. frozen orange juice concentrate, undiluted
Mix and refrigerate overnight. For frozen rings freeze fruit in a small amount of punch.
Punch that doesn't stain tablecloths:
Mix equal parts of white grape juice and ginger ale. Refrigerate several hours before serving.
(A little tart and not as good as Mexican punch.)