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RED PARTY PUNCH

1 pkg. cherry jello
2 1/2 c. sugar
2 qt. water
1 large can pineapple juice
1 pkg. cherry Kool-Aid
1 c. boiling water
1 bottle ginger ale
1 gal. pineapple sherbet
maraschino cherries and mint
leaves for garnish
(optional)

Mix all ingredients in order (jello, sugar, water,
pineapple juice, Kool-Aid, water, ginger ale and sherbet). Mix
1 cup boiling water with jello and mix well. Mix Kool-Aid with
2 quarts cold water and 2 1/2 cups sugar. Pour in pineapple
juice. Keep in refrigerator overnight. When ready to serve,
add ginger ale and sherbet; garnish with maraschino cherries
and mint leaves.
Mixture will keep for several days before ginger ale and
sherbet are added. Serves 35 punch cups. Make the night
before.

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