2 (3 oz.) pkg. lemon jello
2 c. hot water
2 c. sugar
2 c. cold water
2 tsp. pineapple juice
2 c. lemon juice concentrate
1 oz. almond extract
3 qt. ginger ale

Mix jello in hot water. Add sugar and cold water. Stir until sugar is dissolved. Then add pineapple juice, lemon juice and almond extract. Freeze in 3 half-gallon milk cartons and take out of freezer 2 hours before serving. Add ginger ale and serve. Will serve about 50.