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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I usually double this recipe so I can have one dessert on hand for family and friends who stop by unexpectedly in summer. Each refreshing wedge comes complete with chocolate chip seeds . Ingredients:
about 1 pint lime sherbet, slightly softened |
about 1 pint pineapple sherbet, slightly softened |
about 1-1/2 pints raspberry sherbet, slightly softened |
1/4 cup miniature semisweet chocolate chips |
Directions:
1. Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
2. Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds. Yield: 8 servings.
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