2 c. lime sherbet
2 c. lemon or pineapple sherbet
1 quart raspberry sherbet
1/4 c. mini chocolate chips

Chill bowl for 30 minutes in freezer. Press lime sherbet into bowl, covering sides and bottom. Return to freezer until firm. Repeat for lemon and pineapple. Fill cavity with raspberry mixed with chocolate chips. Freeze until very firm. Invert bowl on top of serving plate and wrap a warm wet towel around bowl to loosen. Slice dessert into wedges for serving.

Submitted by: Cynthia Kelly