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    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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