2 sm. pkgs. strawberry Kool Aid
2 qts. water
2 c. sugar
1 qt. ginger ale
1 (46 oz.) can pineapple juice
1 lg. pkg. red Jello
1 qt. rainbow sherbet

Boil enough water out of 2 quarts to dissolve Jello, sugar and Kool Aid. Add remaining cold water and pineapple juice. Store in glass container in refrigerator overnight. Just before serving add chilled ginger ale and spoon in sherbet.