Icy Holiday Punch - cooking recipe

Ingredients

2 pkg. (3 oz.) cherry jello
3/4 c. sugar
2 c. boiling water
1 (46 oz.) can pineapple juice
6 c. cold water
2 liters ginger ale, chilled

Preparation

In a 4-quart freezerproof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from freezer 2 hours before stirring. Place in punch bowl; stir in ginger ale just before serving. Makes 32 to 36 servings.