1 pt. lime sherbet (2 c.)
1 pt. lemon or pineapple sherbet (2 c.)
1 qt. raspberry sherbet, softened
1/4 c. mini chocolate chips

Chill batter bowl in freezer for 30 minutes. Remove and press lime sherbet into batter bowl, covering the sides and bottom. Return to freezer until firm. Repeat for lemon or pineapple sherbet and fill cavity with raspberry sherbet, mixed with chocolate chips. Freeze until very firm. Invert batter bowl on top of serving plate and wrap a warm, wet towel around bowl to loosen sherbet. Slice in "watermelon" wedges to serve.

Yield: 14 to 16 servings.