1 box Jello
2 c. boiling water
Juice of 2 lemons
2 c. sugar
1 lg. (46 oz.) can pineapple juice

Mix together well Jello with boiling water. Add juice of lemons, mix all together. Pour into a gallon jar and add water to fill nearly full. Put in freezer and freeze. Take out of freezer 6 hours before using to make slush. Serves 20-35.