Chantilly Lace Punch
"2002"Serves 32-36 servings from 5 3/4 quarts | Prep Time | Cook Time
Why I Love This Recipe
Ingredients You'll Need
1 (6 oz) package of cranberry gelatin
1 (46 oz) can pineapple juice
3/4 cup sugar
6 cups cold water
2 cups boiling water
2 liters ginger ale (chilled)
In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water.
Stir in pineapple juice and cold water.
Cover and freeze overnight.
Remove from the freezer 2 hours before serving.
Place in punch bowl; stir in ginger ale just before serving.