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    COFFEE PUNCH

    Source of Recipe


    THE TIMES-PICAYUNE


    List of Ingredients


    • 10 CUPS FRESHLY BREWED STRONG COFFEE
    • 1 CUP SUGAR (OR EQUIVALENT SUGAR SUBSTITUTE)
    • 2 TBLS PURE VANILLA EXTRACT
    • 1/2 GALLON VANILLA ICE CREAM
    • 1 QUART CHOCOLATE ICE CREAM
    • 2 QUARTS HALF AND HALF
    • 1/2 GALLON MILE
    • 1 - 12 OUNCE CONTAINER COOL WHIP


    Instructions


    1. TO THE FRESHLY BREWED COFFEE, ADD SUGAR AND VANILLA, STIRRING UNTIL SUGAR DISSOLVES. COVER AND REFRIGERATE UNTIL VERY COLD.

    2. ABOUT 30 MINUTES BEFORE SERVING, REMOVE ICE CREAMS FROM FREEZER TO SOFTEN SLIGHTLY.

    3. FIFTEEN MINUTES BEFORE SERVING, PLACE CHILLED COFFEE IN A LARGE PUNCH BOW. ADD HALF AND HALF AND MILK TO BOW, STIRRING LIGHTLY. ADD SMALL SCOOPS OF BOTH ICE CREAMS, USING ALL. ADD DOLLOPS OF COOL WHIP, MIXING IN SLIGHTLY.

    4. SERVE IMMEDIATELY. PUNCH WILL HOLD UP A GOOD HOUR IN THE PUNCH BOWL AT ROOM TEMPERATURE; DON'T ADD ICE.



 

 

 


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