Slush Punch - cooking recipe

Ingredients

2 large cans pineapple juice
1 (8 oz.) bottle lemon juice
1 large pkg. cherry Jell-O
3 1/2 c. sugar
14 c. water

Preparation

Bring 4 cups water to a boil and stir in the sugar and Jell-O until all is dissolved.
Divide mixture between 2 one gallon jugs. Divide the 8 ounces of lemon juice in half and pour into jugs. Add 1 can pineapple juice to each gallon.
Add the remaining 10 cups of water, 5 into each jug.
Freeze.
Take out of freezer 4 to 5 hours before serving.
Shake and stir well.