1 package (6 oz.) cherry gelatin
3/4 cup sugar
2 cups boiling water
1 can (46 oz) pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4 quarter 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 punch bowl, stir in ginger ale just before serving. Yield: 32-36 servings (5 1/2 quarts).