3 boxes Jello (desired flavor or color)
4 c. sugar
16 oz. lemon juice
92 oz. (2 cans) pineapple juice
2 bottles ginger ale

Dissolve Jello in 9 cups of boiling water. Combine 4 cups sugar in 4 cups water. Bring to a quick boil. Add to Jello mixture and set aside to cool. Add lemon juice and pineapple juice. Mix well. Freeze for 24 hours in plastic bucket covered with foil or in milk cartons. When ready to serve, put punch in punch bowl and add ginger ale. Punch needs to set out of freezer 30-40 minutes before adding ginger ale. Yields 50 servings.