1 6 ounces jello;
2 cups hot water;
6 ounces frozen lemonade; diluted with water to make 3 cups;
1 large can pineapple juice;
1/2 gallon orange sherbert;
2 quarts sprite; frozen and molded in bundt pan.
Preparation:
Dissolve jello in hot water. Add lemonade mixture. Refrigerate. Add chilled pineapple juice to refrigerated jello mixture when ready to serve. After everything is mixed, add sprite ring to mixture and scoop sherbert into mix. Serve immediately.
Or the sprite can just be added before serving unfrozen.
