Day ahead, prepare punch bowl.
Next day, in pitcher or bowl, combine mix and sugar;
stir until sugar is dissolved. Add rum and Cointreau.
Refrigerate, stirring occasionally, until well chilled,
about 3 hours.

To serve: place half of daiquiri mixture and
1 doz. ice cubes in electric blender;
blend at high speed 15-20 sec. Pour into bowl.
Repeat with remaining ice and mix. Stir in club soda.
Float lime slices on top. 20 (4 oz) servings