Church Punch - cooking recipe

Ingredients

8 (6 oz.) cans pink lemonade
12 c. water
1 (46 oz.) can pineapple juice, unsweetened
3 qt. ginger ale

Preparation

Mix first 3 ingredients and freeze in 1/2 gallon milk cartons. When ready to serve, thaw enough to tear carton and break into slush in a bowl.
Add 1 quart well-chilled ginger ale to each 1/2 gallon fruit juice.
Yield:
Seventy 4 ounce servings or one hundred 3 ounce servings.