1 1/2 c. water
1 c. sugar
2 (10 oz.) pkg. frozen raspberries
1 (15 oz.) can fruit cocktail (with juice)
2 tbsp. lemon juice
1 (20 oz.) can unsweetened crushed pineapple (with juice)
3 diced bananas
2 tbsp. frozen orange juice concentrate

Heat water and sugar until dissolved. Mix in remaining ingredients. Put into two 9 x 13 inch cake pans and freeze. Half an hour before serving, thaw slightly, break up into chunks and spoon into glasses or bowls. Pour orange juice on top for breakfast or brunch. Use 7-Up, Fresca or gingerale for other occasions.