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Frozen Watermelon




Source of Recipe


Real Food for Real People


List of Ingredients




3 pints Vanilla Ice Milk -- slightly softened
3 pints Sherbet -- Raspberry, softened
1/2 cup Chocolate Chips -- miniature
14 drops Food coloring -- green
2 cups Whipped Topping -- thawed


Recipe



Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly,
spread the vanilla ice milk, 1 inch thick over the bottom and sides of the bowl.
Immediately place in the freezer and freeze for about 1 hour. When the ice milk
has become somewhat hard, but not frozen solid, spread it all the way up the sides
to the top of the bowl, then replace it in the freezer for about 1 hour, until firm. Place
the raspberry sherbet in a medium-sized bowl and add the chocolate chips. Blend
until evenly mixed. Place in the vanilla ice milk-lined bowl. 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 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.