Pink Punch - cooking recipe

Ingredients

2 (3 oz.) pkg. cherry gelatin
1 (46 oz.) can pineapple juice, chilled
1 qt. vanilla ice cream, softened
1/2 c. sugar
3 c. hot water
3 c. cold water
1 qt. ginger ale, chilled

Preparation

Dissolve gelatin and sugar in hot water.
Add cold water; cool.
Add pineapple juice and ice cream; blend.
Add ginger ale and serve immediately.
Makes 40 (1/2-cup) servings.