2 (3 oz.) pkgs. cherry Jello
1 (3 oz.) lemon Jello
9 c. boiling water
4 c. sugar
4 c. warm water
1 (16 oz.) lemon concentrate
3 (46 oz.) pineapple juice
4 qt. ginger ale, 7-Up or Bubble-Up

Combine Jellos and dissolve in 9 cups of boiling water. Cool to lukewarm. Boil together the sugar and 4 cups warm water. Mix with the Jello and add the lemon concentrate and pineapple juice.

Freeze in ice cream pails until solid. When ready to use - thaw for 4 hours (until slushy) and add the ginger ale, 7-Up or Bubble-Up just before serving. NOTE: May use different flavors of Jello for different taste and color.