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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This also comes from yesterday's newspaper. It sounds like a cute idea for a summer desert, especially if your kids don't like watermelon (they don't know what they're missing!)! It can be made up to 1 week ahead. Ingredients:
1 pint lime sherbet, slightly softened |
1 pint pineapple sherbet, slightly softened |
1 1/2 pints raspberry sherbet, slightly softened |
1/4 cup miniature semisweet chocolate chips |
Directions:
1. Line a 1 1/2 quart rounded metal bowl with plastic wrap.
2. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm.
3. Spread a thin layer of the pineapple sherbet evenly over the layer of lime sherbet. Freeze until firm, as above.
4. Pack raspberry sherbet into the center of the sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
5. Just before serveing, remove bowl from the freezer and uncover.
6. Invert onto a serving plate. Remove bowl and plastic wrap.
7. Cut the sherbet into wedges; press a few chocolate chips inot the raspberry sherbet section of each wedge to resemble watermelon seeds.
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