plain vegetable cooking spray
1 quart strawberry ice cream, softened
1/4 cup granulated sugar
1/2 cup water
1 large can pineapple juice (46 ounces)
1 can frozen pink lemonade concentrate, thawed and diluted (12 ounces)
1 bottle ginger ale or 7-Up, chilled (1 liter)
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.
Makes about 4 1/2 quarts.