1/2 gal. (4 pt.) pistachio ice cream or lime sherbet, slightly soft
1 pt. lemon sherbet, slightly soft
1 1/2 pt. raspberry sherbet
1/2 c. semi-sweet chocolate chips

Line 3 quart bowl with plastic wrap, leaving overhanging, smooth out as many wrinkles as possible. Chill in freezer about 30 minutes. Spoon softened pistachio ice cream into chilled bowl, pressing with back of spoon into even 1 inch layer to line bowl completely.Freeze covered with foil about 1 1/2 hours until firm.

Remove from freezer. Spoon lemon sherbet into bowl over ice cream. Press into even layer about 1/2 inch thick to cover ice cream completely. Cover, again freeze 1 hour.

Stir raspberry sherbet in small bowl to soften slightly. Stir in chocolate chips until evenly distributed. Spoon sherbet into center of bowl to fill. Completely smooth top of all three layers. Freeze covered for 3 hours. Insert metal spatula between wrap and bowl to loosen. Invert onto chilled plate, peel off wrap. Cut like a watermelon.