Wedding Punch

Bake: 10-20 minutes
Oven: 325ºF
Makes: 8-12 servings

INGREDIENTS:
3 small packages Jell-O, peach flavored
13 cups boiling water
4 cups sugar
2, 46 oz. cans pineapple juice
1, 16 oz. bottle lemon juice (Real Lemon)
2, 2-liter chilled ginger-ale (may substitute with 7-Up or Sprite)

DIRECTIONS:

1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 4 gallon size freezer bags and lay flat in freezer. Freeze until solid. (You may want to place them inside a 9X13 pan to catch any leaks.)
2. When ready to serve, set at room temperature for 2 hours. (Or, run bag under hot water until breakable.) Chop with spatula or knife until slushy. Mix 1, 2-liter bottle ginger-ale with 2 gallon bags slushy punch base in a punch bowl. No extra ice or ice rings are needed.