“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.”
2hrs 10mins

Ingredients Nutrition

  • 1 pint lime sherbet, slightly softened
  • 1 pint pineapple sherbet, slightly softened
  • 1 12 pints raspberry sherbet, slightly softened
  • 14 cup miniature semisweet chocolate chips


  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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