1 (6 oz.) orange Jello
1 (6 oz.) apricot Jello
9 c. water
2 (46 oz.) can pineapple juice
2 c. bottled real lemon

Heat Jello and sugar until dissolved. Add pineapple juice and real lemon and water. Stir well. Freeze in ice cream buckets. When ready to serve let this thaw to soft slush and add 7-Up.