1 (1 gallon) jug Hawaiian punch
1 (2 liter) bottle 7-up
1 (2 liter) bottle ginger ale
1 (20 oz.) can crushed pineapple
1 (48 oz.) tub sherbet (raspberry or pineapple)
1 (46 oz.) can pineapple juice (or 1 12 oz. frozen lemonade)
2 (3 oz. ea.) pkgs. strawberry jello
3 cups hot water

Use TWO (2 gallon) buckets to store punch in.

Put half of all the ingredients into each bucket and put one package of jello in each bucket. Stir until all sherbet is melted. Freeze overnight and pull out 1 hour before serving.

Note: You will have to break it up and mix it.

Submitted by: Melissa Due