Peach Punch

Linda Fomby Brady
Family Treasures

  • 3 small boxes Peach Jello®
  • 4 cup water
  • 16 oz bottle Real Lemon®
  • 3 cup boiling water
  • 4 cup sugar
  • 2 (46 oz) cans pineapple juice

Dissolve Jello® in boiling water. Add 4 cups water and 4 cups sugar, Real Lemon®, and pineapple juice. Freeze in 3 half-gallon containers. Thaw for about 2 hours before serving. Stir slush with large spoon, then add chilled ginger ale.

Serves 30.





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