Slush Punch - cooking recipe

Ingredients

2 1/2 c. sugar
3 c. water
2 (3 oz.) pkg. jello (flavor may vary)
1 oz. almond extract
1 (46 oz.) can unsweetened pineapple juice
16 1/2 c. water

Preparation

Bring to a boil the sugar and water.
Add jello and stir well. Add extract, pineapple juice and water.
Mix well.
Freeze at least overnight.
Thaw 4 to 6 hours before serving.
Serves 40. Makes 2 gallons.