2 (6 oz.) pkgs. red Jello
4 c. boiling water
4 c. sugar
9 c. cold water
2 (46 oz.) cans pineapple juice
2 c. lemon juice
1 oz. almond extract (opt.)

Mix together Jello and boiling water. Add remaining ingredients. Freeze all of the above in two ice cream pails. Remove from the freezer 3 to 4 hours before serving and add 2 bottles of ginger ale. Serves 50.