1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed
Line an 8-cup mold or a mixing bowl completely with aluminum foil or plastic
wrap. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom
and sides of the bowl. (It'll probably slide down the sides a bit.)
Immediately place in the freezer and freeze for about 1 hour.
When the ice cream has become
somewhat hard, but not frozen solid, spread it all the way up the sides to the top
of the bowl, then return it to the freezer for about 1 hour, until firm.
Place the raspberry sherbet in a medium size bowl and add the chocolate chips,
blend until evenly mixed.
Place in the vanilla ice cream-lined bowl.
Cover with plastic wrap and freeze overnight, or until completely hard.
When ready to serve, in a small bowl, mix the green food color with the whipped
topping until evenly blended.
Remove the mold from freezer, remove the foil or plastic
wrap, and invert onto a platter larger than the mold.
Remove the mold and peel off the foil.
Spread the whipped topping evenly over the ice cream and serve immediately,
or freeze until the topping is firm, then cover and keep frozen until ready to serve.
Cut into wedges, just like a fresh watermelon.
Yield: 10-12 servings
Posted by bettyboop50 at Recipe Goldmine May 25, 2001.