2 quarts raspberry sherbet
¾ cup semi-sweet chocolate chip morsels (regular or mini)
1 quart pineapple or lemon sherbet
Line a baking sheet with tin foil or use a disposable 13x9x2-inch foil container.
Scoop both quarts of raspberry sherbet into a large mixing bowl and add chocolate chips.
Spoon mixture onto foil, mounding in the center to create a shape that resembles half of a watermelon .
Return to freezer and freeze at least 1 hour.
Remove from freezer and scoop the lemon or pineapple sherbet on top of the raspberry layer, smoothing evenly over the entire surface.
Return to freezer for at least 1 hour.
Remove from freezer and repeat process with lime sherbet.
Return to freezer, covered with plastic wrap and freeze for 4 hours or overnight.
To serve: Slice in half lengthwise, then crosswise into 1 –inch thick slices or as desired.