Ghost Punch

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Servings: 16
Prep Time: 10 mins
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    1   pint 
    whipping cream or half-and-half
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    1/4  cup 
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    1   teaspoon 
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    1  46  ounce can 
    100% berry or apple juice
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    1  12  ounce 
    can frozen grape juice concentrate, thawed
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    1  2  liter 
    bottle lemon-lime carbonated beverage, chilled
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    Black decorating gel

Stir together whipping cream or half-and-half, sugar, and vanilla until sugar is dissolved. Place silicone ghost mold on small tray. Pour cream mixture into molds. Cover with plastic wrap, freeze for 6 hours or overnight until firm.
In a large punch bowl, combine berry or apple juice, grape-juice concentrate, and lemon-lime carbonated beverage. Remove cream ghosts from mold by inverting and peeling the mold away from the frozen cream mixture. Place on a chilled tray lined with plastic wrap or waxed paper. Add mouths and eyes with black decorating gel.
Use a spatula to place ghosts in the punch bowl. Serve immediately.
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