3 lg. pkgs. Jello - cherry, lime, orange or your choice
9 c. boiling water

Mix and cool.

4 c. sugar
4 c. water

Boil and cool.

Mix these ingredients and add:

1 (16 oz.) real lemon
2 (46 oz.) cans pineapple juice

Freeze in 1/2 gallon milk cartons or any open mouth container/gallon milk jug and when ready to use cut entire top off.

2 hours before using remove from freezer and place in punch bowl to thaw. Add 1 large bottle ginger ale to each 1/2 gallon punch. Often I use an extra bottle to speed thawing. May be made several days ahead. Can be refrozen. Serves 50 to 60.