Evergreen Punch - cooking recipe

Ingredients

4 pkg. lemon-lime Kool-Aid
1 gal. water
4 c. sugar (I use less)
2 (48 oz.) cans pineapple juice

Preparation

Mix and freeze.
Remove from freezer about 2 hours before serving so that it can become slushy.
Put in punch bowl and add 2 quarts of well chilled ginger ale.