Recipe for Pink Crush Punch from the Cooking For A Crowd section.
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.
We hope you enjoy your freshly made Pink Crush Punch. This recipe came from Cooking For A Crowd's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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