1 (6-ounce) package cherry gelatin
3/4 cup granulated sugar
2 cups boiling water
1 (46-ounce) can pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4-quart heat and freezer-proof container, dissolve gelatin and sugar boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl.
Stir in ginger ale just before serving.
Makes 32 to 36 servings.