3 pkgs. cherry Jello
3 c. sugar
1 (6 oz.) can frozen orange juice
1 (48 oz.) can pineapple juice
2 qts. ginger ale
6 c. boiling water
1 (6 oz.) can frozen lemonade

Dissolve Jello, sugar and boiling water. Add juices and 1 gallon of water; mix well. Freeze for at least 24 hours before serving. Remove from freezer 4 hours before serving to thaw at room temperature. Add ginger ale just before serving. Good when slushy.

HINT: Freeze punch in two 5 quart ice cream pails and add 1 bottle ginger ale to each as needed. Serves 50.