1 sm. pkg. peach Jello
9 c. boiling water
4 c. sugar
1 (16 oz.) bottle concentrated lemon juice
2 (14 oz.) cans pineapple juice
6 bananas, mashed
1 lg. can crushed pineapple
8 qts. Ginger Ale
8 qts. 7-Up

Dissolve Jello in 3 cups boiling water. Add sugar to 6 cups boiling water. Let both cool. In a large container mash bananas. Pour the lemon juice over the bananas and add the pineapple juice and crushed pineapple mixing well. Stir in the sugar and Jello water. Pour in quart-sized container (milk cartons) to freeze.