3 (3 oz.) peach Jello
13 c. water
4 c. sugar
2 (46 oz.) pineapple juice
1 lg. can frozen lemonade
1 1/2 c. non-alcoholic peach Schnapps
2 qt. or more gingerale
Separately: Dissolve Jello in 9 cups of boiling water. Dissolve sugar in another 4 cups of boiling water. After both mixtures are dissolved, stir together and add pineapple juice, lemonade, and peach Schnapps. Pour into 2 ice cream pails; freeze. When ready to serve, thaw 2-3 hours and add gingerale to your taste.
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