Ingredient:
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

Method:
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.