4 sm. or 2 lg. pkgs. Jello
5 c. boiling water
6 c. sugar
8 c. cold water
16 oz. bottle lemon juice
2 cans (46 oz. each) pineapple juice
2 to 3 (2 liter) bottles ginger ale, chilled

Dissolve gelatin in boiling water. Add sugar, mix well. Add cold water. Let cool. When cool, add lemon juice and pineapple juice and mix well. Pour into plastic containers or clean milk cartons (leave room for expansion) and freeze.

When ready to serve, dip container in hot water to loosen and place in punch bowl. Add ginger ale. Punch will be slushy and will need no ice. Makes about 80 punch cup servings.

Punch should be taken from freezer and place in refrigerator the morning it is to be served.

Color of punch can be made to match the occasion by varying the Jello flavors; i.e. red use strawberry or raspberry, peachy colored use mixture of strawberry, orange and lemon, or straight lemon for yellow.