Almond Punch

1 small box lemon Jell-O,
    dissolved in 2 cups boiling water
2 1/2 cups granulated sugar
5 cups cool water
1 large can pineapple juice
8 ounces lemon juice
1 ounce almond extract
2 liters ginger ale

Mix Jell-O and sugar, and stir to dissolve. Add cool water, pineapple juice, lemon juice and almond extract. Freeze in gallon zip-type bags.

Thaw for 2-4 hours before serving.

Add 2 liters of ginger ale at serving time.