1 lg. pkg. Jello
2 c. sugar
1 qt. hot water
1 qt. cold water
1/2 c. lemon juice
1 lg. can pineapple juice
6 qt. ginger ale
1/2 gallon sherbet (pineapple is great)

Bring hot water, Jello and sugar to a boil. Stir, dissolve well. Add lemon juice and pineapple juice and cold water. Pour carefully into 2 1/2 gallon Ziploc bags. Take out of freezer 1 hour before serving.

At serving time, chop carefully in a large pot (half at a time). Put in punch bowl, add 3 quarts of ginger ale. Mix until slushy. Spoon in 1 quart of the sherbet a little bit at a time. Serve.

For pink punch, use strawberry Jello.

For red punch, use cherry Jello.

For orange punch, use orange Jello.

Use both halves to serve 50. Use 1/2 to serve 25, save the other half for later.