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Almond Punch


  • 1 small box lemon Jell-O, dissolved in 2 cups boiling water
  • 2 1/2 cups granulated sugar
  • 5 cups cool water
  • 1 large can pineapple juice
  • 8 ounces lemon juice
  • 1 ounce almond extract
  • 2 liters ginger ale

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  1. Mix Jell-O and sugar, and stir to dissolve. Add cool water, pineapple juice, lemon juice and almond extract. Freeze in gallon zip-type bags.
  2. Thaw for 2-4 hours before serving.
  3. Add 2 liters of ginger ale at serving time.