Icy Holiday Punch Recipe

By jenlin

Ingredients

• 1 package (6 ounces) cherry gelatin
• 3/4 cup sugar
• 2 cups boiling water
• 1 can (46 ounces) DOLE® Canned 100% Pineapple Juice
• 6 cups cold water
• 2 liters ginger ale, chilled

Preparation

Step 1

In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
Yield: 30 servings (about 5-3/4 quarts).