Title: | Pink Crush Punch | Category: | Cooking For A Crowd | Sub-Category: | Punch | | Pink Crush Punch4 cups granulated sugar 4 cups water 2 small boxes strawberry gelatin 2 (46 ounce) cans pineapple juice 18 cups water 3/4 of a 1 ounce bottle almond extract Bring sugar and the 4 cups water to a boil until sugar is dissolved. Add gelatin; stir until dissolved. Add pineapple juice, the 18 cups water and almond extract. Pour into a container and freeze. Set out about 10 hours before serving. If punch begins to thaw to much, put back into the refrigerator.

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