Kool-Aid Punch - cooking recipe

Ingredients

2 pkg. Kool-Aid
2 c. granulated sugar
2 qt. water
1 (46 oz.) can unsweetened pineapple juice
1 qt. ginger ale

Preparation

Mix Kool-Aid, sugar and water; stir until dissolved.
Stir in pineapple juice.
Put in a 4-quart covered container.
Freeze for several hours or overnight.
When ready to serve, partially thaw; chop with vegetable chopper.
Add ginger ale.
Should be the consistency of a slush.
Pour into punch bowl.
Use Kool-Aid in the color you want your punch to be.
Serves about 25.