Fruit Punch - cooking recipe

Ingredients

6 small pkg. jello (cherry or raspberry)
3 large cans frozen orange juice
3 large cans pineapple juice
2 c. sugar
3 cans frozen lemon juice
2 or 3 bottles ginger ale

Preparation

Dissolve sugar in boiling water.
Dissolve jello in 12 cups boiling water.
Combine sugar and jello mixture and add to this orange juice, lemon juice and pineapple juice.
When ready to serve add ginger ale.
Makes approximately 3 gallons.
Serves 100.
Can be frozen.
If frozen, remove from freezer about 5 or 6 hours before serving.