3 (3 oz.) pkgs. lime Jello
13 c. boiling water
4 c. sugar
2 (46 oz.) cans pineapple juice
16 oz. bottle Real lemon juice
2 qts. ginger ale

Dissolve Jello in 9 cups boiling water. Dissolve sugar in remaining 4 cups. Add to Jello mixture. Add juices. Pour into 2 ice cream pails (5 quart) and freeze. Allow some time to thaw before serving, until slushy. Just before serving, add ginger ale. Add 1 bottle to each pail.