3 pkgs cherry jello
4 cups sugar
1-16 oz bottle real lemon
2-46 oz cans unsweetened pineapple juice
1 oz almond extract
2-16 oz bottles ginger ale
Dissolve jello in 9 cups boiling water, dissolve sugar, 4 cups hot water. Mix these two together. Add real lemon, pineapple juice, and almond extract. Put in large container and freeze it.
Take out 2 hrs before needed and add ginger ale just before serving.
