1 qt. lime sherbet
1 qt. raspberry sherbet
1 c. semi-sweet chocolate chips
1 plastic lettuce crisper or oval shaped mold

Spread lime sherbet along the sides of the lettuce crisper making a layer about 1 to 1 1/2 inch thick, leaving a cavity in the center. (This is the rind.) Fill center with raspberry sherbet, adding chocolate chips as you go along. Chill in freezer for at least 6 hours.

When ready to serve, wrap a warm towel around mold. Place on its side on serving platter. Garnish with mint leaves and strawberries.