Pink Punch - cooking recipe

Ingredients

3 c. sugar
1 (46 oz.) apple juice
1 (46 oz.) pineapple juice
1 large pkg. cherry jello
2 (6 oz.) cans frozen pink lemonade
2 c. boiling water
1 gal. + 2 c. cold water
3 Tbsp. almond extract

Preparation

Do not dilute lemonade.
Dissolve jello in boiling water; add sugar, then mix with other liquids.
Chill thoroughly.
Make a frozen mold from some of the punch mix and place in punch bowl when serving.