ICY HOLIDAY PUNCH

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

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 freezer 2 hours before serving.

Place in a punch bowl, stir in ginger ale just before serving.

Servings: 32-36
Source: Taste of Home Magazine, December/January 1999