2 (46 oz.) cans unsweetened pineapple juice
2 (28 oz.) bottles ginger ale
2 sm. jello (1 raspberry, 1 strawberry)
1 sm. bottle (1 oz.) almond extract
2 1/2 c. sugar
16 c. boiling water

Dissolve jello in 4 cups of water out of the 16 cups of water. Add sugar and stir until dissolved. Add other ingredients and the remaining 12 cups of water. Freeze.

Allow 5 hours to thaw. Yields 100 cups. Add gingerale to thawed punch as needed. It's a slush and oh, so good!