Apricot Slush Punch - cooking recipe

Ingredients

2 small apricot Jell-O
9 c. water
3 c. sugar

Preparation

Boil 3 minutes.
Cool thoroughly and add 1 large can pineapple juice and 1 large frozen orange juice (undiluted).
Freeze in gallon jugs filling below the neck to allow for expansion.
Remove from freezer 2 to 3 hours before using.
Add 1 liter 7-Up to each recipe.
Makes 40 (15 ounce) servings.