Ginger Ale Salad for Fifty

• 26 oz (728 grm). lemon Jell-O
• 2 quarts (1900 ml) boiling water
• 2 quarts (1900 ml) ginger ale
• Lemon Juice to taste
• 4 tsp (20 ml) of salt
• 2 tsp (10 ml) paprika
• 4 cups (950 ml) grapes, cut up
• 3 cups (700 ml) crushed pineapple, drained
• 2-2/3 cups (625 ml) slivered almonds

1. Dissolve Jell-O in boiling water and then cool.
2. Combine all ingredients, omitting the ginger ale, and add to the cooled, not congealed jello.
3. Chill until it is just starting to congeal.
4. Add the ginger ale, and place in molds as desired, and chill until well congealed.

lemon jello, boiling water, ginger ale, lemon juice, salt, paprika, grapes, pineapple, almonds

Taken from online-cookbook.com/goto/cook/rpage/001355 (may not work)