1 pineapple
1/2 pound strawberries
1 1/2 bottles champagne
powdered sugar

Select a medium sized, ripe, fresh pineapple. Peel pineapple and slice as thinly as possible and core. Arrange the pineapple slices in a deep, flat bottomed, crystal punch bowl. Add additional layers of pineapple until all pineapple is used. Sprinkle each layer with powdered sugar. Let stand overnight to mellow flavors, keeping the bowl covered and in a cool place. Next day pour a bottle of champagne or other sweet wine over pineapple layers. Early in the morning, take the strawberries, carefully hull and wash them, then roll the strawberries in powdered sugar and add to the pineapple mixture. Allow the strawberries to bathe in the ambrosia for at least six hours, still keeping the bowl and its contents in a cool place. Fifteen minutes before serving, turn into a glass pitcher a half bottle of champagne and a large piece of ice. Place a large piece of ice into the punch bowl with the prepared fruit.

Makes 15 Servings