Pretty Pink Punch Recipe

Sprinkle 1/4 cup cinnamon candies into a 5-cup ring mold coated with cooking spray. Spoon ice cream evenly into mold. Cover ring and freeze until firm.

Combine remaining 1/4 cup candies, sugar, and water in a small saucepan. Bring to a boil; reduce heat, and simmer until candies are dissolved, stirring occasionally. Let the syrup cool completely.

Combine cooled syrup mixture, chilled pineapple juice, and pink lemonade in a large punch bowl; stir well to blend. Gently stir chilled ginger ale into punch just before serving.

Let ice cream mold stand at room temperature 5 minutes; carefully unmold and float ice cream ring in punch.