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Frozen "Watermelon"




Source of Recipe


Marla
Frozen "Watermelon"
Air Date: 5/22/2008
10 to 12 servings


3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed



Line an 8-cup mold or mixing bowl with aluminum foil. Working quickly, spread the vanilla ice cream 1-inch-thick over the bottom and sides of the mold. (It will probably slide down the sides a bit.) Immediately place in the freezer for about 1 hour, until the ice cream is somewhat hard but not frozen solid.

Remove from the freezer and spread the ice cream to the top of the mold, then return it to the freezer for about 1 hour, or until firm.

Place the raspberry sherbet in a medium bowl and add the chocolate chips; blend until evenly mixed. Place in the vanilla ice cream-lined mold, cover with plastic wrap, and freeze overnight or until completely hard.

When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the ice cream mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon.