1 pt. lime sherbet
1 pt. pineapple sherbet
1 pt. raspberry sherbet
1/4 c. semi-sweet chocolate chips

Line 1 1/2 quart bowl with a piece of aluminum foil 15 x 12 inches. Soften lime sherbet slightly. Press sherbet evenly against bottom and side of foiled-lined bowl. Freeze uncovered until firm, about 1 hour. Soften pineapple sherbet slightly and spread evenly over lime sherbet. Freeze uncovered about 30 minutes. (Lime and pineapple sherbet layers should be thin.) To softened raspberry sherbet add chocolate chips. Fill center and freeze for 8 hours. Cover bowl with serving plate, invert so bombe is on plate. Lift bowl off, peel off foil.