3 (3 oz.) pkgs. Jello (any flavor/any color)
4 c. sugar
16 oz. bottle lemon juice
2 cans (36 oz.) pineapple juice
2 qts. ginger ale/per gal. of punch

Dissolve Jello in 9 cups boiling water. Dissolve the sugar in 4 cups boiling water in another pot. Divide the Jello water, sugar water, lemon juice, and pineapple juice into 2 gallon jugs and freeze. Partially thaw before serving and pour 2 quarts ginger ale per gallon of punch.