Icy Holiday Punch - cooking recipe

Ingredients

1 (6 ounce) package cherry gelatin
3/4 cup sugar
2 cups boiling water
46 ounces pineapple juice
6 cups cold water
2 liters ginger ale, chilled

Preparation

In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water.
Stir in pineapple juice and cold water.
Cover and freeze overnight.
Remove from the freezer 2 hours before serving. Place in a punch bowl, stir in ginger ale just before serving.