Posted on December 26, 2013 | by in Recipe, Updates

2 small boxes strawberry jello
2 cans of pineapple juice
2 cups of white sugar
4 cups cold water

Pour all ingredients in LARGE bowl. Stir to mix. Pour into ice cream pails. Freeze. To thaw, run bucket under hot water to release the frozen ingredients from the edge of the pail.
Dump it upside down into the punch bowl. Pour champagne (or 7up to make it non-alcoholic) over the top (not full, just enough to get some liquid in the bowl to start the thawing process and take a sharp knife to chisel away at the frozen edges….or if time allows let set by itself and it will start to melt on its own.

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