Pink Crush Punch

Ingredients

• 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

Instructions

1. Bring sugar and the 4 cups water to a boil until sugar is dissolved.
2. Add gelatin; stir until dissolved.
3. Add pineapple juice, the 18 cups water and almond extract.
4. Pour into a container and freeze.
5. Set out about 10 hours before serving.
6. If punch begins to thaw too much, put back into the refrigerator.