3 (3 oz.) pkg. lime Jello
13 c. boiling water
4 c. sugar
2 qts. ginger ale or 7 Up
2 (46 oz.) cans pineapple juice
1 (6 oz.) bottle Realemon juice

Dissolve Jello in 9 cups water. Dissolve sugar in remaining 4 cups boiling water. Add to Jello mixture. Add juices. Pour into 2 ice cream pails (5 quart pails) and freeze. Allow time to thaw before serving, until slushy. Just before serving, add ginger ale (add 1 bottle to each pail).