Add Your Recipe
Pink Crush Punch
4 cups granulated sugar
4 cups water
2 small boxes strawberry gelatin
2 (46 ounce) cans pineapple juice
18 cups water
3/4 of a 1 ounce bottle almond extract
Bring sugar and the 4 cups water to a boil until sugar is dissolved.
Add gelatin; stir until dissolved.
Add pineapple juice, the 18 cups water and almond extract. Pour into a container and freeze.
Set out about 10 hours before serving. If punch begins to thaw to much, put back into the refrigerator.