Jello Punch - cooking recipe

Ingredients

3 c. sugar
3 c. water
1 large can pineapple juice
1 oz. bottle pure almond extract
2 boxes jello (regular size; any flavor)

Preparation

Bring sugar and water to boil.
Add jello, pineapple juice and extract.
Measure this amount and add 1 1/2 times of water.
Mix well and freeze.
Thaw from 4 to 6 hours before serving.
Makes about 2 gallons and serves 40.