4 sm. boxes Jello
4 c. boiling water
2 c. sugar
1 (46 oz.) can pineapple juice
2 c. lemon juice
9 c. cold water

Dissolve Jello in boiling water. Add sugar. Stir until dissolved. Add rest of ingredients; mix well. Freeze in 5 quart ice cream pail and 1/2 gallon carton. Let thaw 2 to 3 hours before serving. Add 2 to 3 quarts ginger ale or 7-Up.