2 (6 oz.) pkg. strawberry Jello
1 c. sugar
2 c. boiling water
4 c. cold water
2 (46 oz.) cans pineapple juice
3 qt. ginger ale

Mix first 5 ingredients in 5-quart ice cream pail. Freeze. Remove from freezer 2-3 hours before serving. Add ginger ale to serve. Makes 50 (5 oz.) cups.