Dissolve jello in 9 cups hot water.
Dissolve sugar in 4 cups water.
Bring to a boil.
Mix jello and sugar mixtures.
Add remaining ingredients.
Freeze.
Remove from freezer 3 hours before serving.
Shortly before serving, chop and let stand, then add two 28 ounce bottles ginger ale.
One gallon milk carton holds 1/2 recipe for freezing.
Make jello according to package instructions; mix with other ingredients.
Put in 2 gallon Tupperware bucket with cover.
Place in deep freeze, stirring occasionally, until slushy, about a day.
ours until slushy. If left in freezer unstirred, the punch base will
Dissolve jello and sugar in boinling water, then add all other ingredients. Mix well. Pour into 1 qt plastic containers and freeze.
To serve, remove frozen punch concentrate 2 hours before serving.
Add 2 qts gingerale to 1 qt concentrante.
Stir to create slushy punch.
Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender.
Pour into 1 large or several small freezer containers.
Freeze until firm.
Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely.
Pour into punch bowl.
Add lemon-lime soda to slush mixture just before serving.
Garnish with fresh fruit of choice.
Dissolve jello in 2 cups hot water.
Add 2 cups cold water. Add juice and sugar and stir.
Freeze until slushy.
Put in punch bowl:
1/2 punch and 1/2 ginger ale or Sprite.
Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.
Dissolve Jell-O in boiling water. Add warm water, lemonade, nectar and pineapple juice.
Stir well. Add 1/2 gallon cold water. Freeze in 4 equal size containers.
Remove from freezer 20 to 30 minutes before serving.
Allow punch to thaw to a slushy consistency. Add 1 part ginger ale to 1 part of slushy punch as needed to serve.
Serves 40.
In large bowl or pot mix first three ingredients together until dissolved.
Stir in frozen lemonade and pineapple juice.
Place in two freezer bags and freeze over night.
Take out of freezer two hours before serving time.
Place one bag in punch bowl and add half of ginger ale.
Break up big chunks of frozen mixture.
Punch will become slushy.
Ready to serve.
Bring sugar and water to a boil and stir until sugar dissolves.
Stir in frozen orange and lemonade concentrates until melted.
Stir in pineapple juice and 3 cups cold water.
Freeze in ice cube trays or 9 x 13-inch baking pans.
If using baking pans, cut into squares.
Put frozen cubes in plastic bags until ready to use.
Mix with ginger ale until slushy.
Makes about 2 gallons slushy punch.
To make punch base:
Mix fruit punch with water and chill. If an ice ring is desired, freeze a portion of this base mixture in a ring jello mold until slushy, 1 to 2 hours.
Remove from freezer and place strawberries in the ring at even intervals. Return to freezer until serving time.
When ready to serve, pour base mixture into punch bowl.
Add ginger ale and softened ice cream.
Stir until the ice cream dissolves.
Unmold ice ring and place gently into center of the punch bowl.
Mix jello and boiling water.
Mix sugar and 4 cups water.
Add fruit juice and fruit, then freeze to a slushy stage.
If left in freezer, remove and let thaw to slushy stage and add 4 to 6 bottles Sprite.
Add fruit ring, floating on top.
Serves 75 to 100.
Heat 2 cups water with sugar until sugar dissolves.
Cool. With mixer, mix bananas until smooth.
Add to cooled sugar mixture.
Add all of the other ingredients including remaining water.
Place mixture in plastic container and freeze.
When ready to serve, thaw for 15 minutes and add 1/2 large 7-Up or ginger ale until right consistency.
The punch should be slushy.
Add cut up strawberries.
Delicious on a hot day.
Mix Jell-O and boiling water into gallon jug.
Add lemon juice, sugar, pineapple juice and Kool-Aid.
Freeze 1/2 of mixture.
Leave the other 1/2 of mixture in gallon jug and finish filling up with water.
Chill at least 6 hours before serving so it will be slushy.
Add frozen mixture in punch bowl before serving.
Combine gelatin, water and sugar; bring to a boil for 1 minute.
Add Kool-Aid, pineapple, punch and strawberries.
Freeze until later.
Remove from freezer 1 hour before serving time. When ready to serve, chop until mixture becomes slushy.
Place in punch bowl.
Add Sprite or 7-Up.
ream bucket and freeze until slushy.
To serve: Scoop 2
Put punch in freezer.
Put frozen slushy punch in punch bowl and add ginger ale or Sprite when ready to serve.
Pour pineapple juice, kool-aid and sugar in a gallon pitcher. Mix together well.
Fill the rest with water.
Put punch in freezer a few hours before serving, so the mixture will be slushy.
Dissolve jello in boilig water; add remaining ingredients.
Mix and freeze.
Makes about 3 (1/2 gallon cartons; use empty milk cartons).
When serving, add 2 quarts ginger ale for each 1/2 gallon frozen punch.
Stir until slushy.
Boil sugar and water until sugar is dissolved.
Cool.
Blend bananas and pineapple juice.
Stir in other juices, sugar and water mixture.
Freeze.
Remove from freezer 30 minutes before using.
Scrape.
Spoon into a punch bowl.
Slowly pour carbonated water down sides of bowl.
Enjoy.
Makes a wonderful punch for showers.
Yields 25 (4 ounce) servings.