Jello Punch - cooking recipe

Ingredients

16 oz. strawberry jello
2 (46 oz.) cans pineapple juice
18 cups water
4 cups water
4 cups sugar
1/2 small bottle almond extract

Preparation

Bring 4 cups water and sugar to a boil.
Stir until dissolved. Add jello.
Stir until dissolved.
Add remaining ingredients.
Cool and freeze.
Remove from freezer 10 hours before serving.
Makes 2 gallons.