CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
3 |
pt |
Vanilla ice cream; slightly softened |
3 |
pt |
Raspberry sherbet; softened |
1/2 |
c |
Miniature semisweet chocolate chips; (3 ounces) |
14 |
dr |
Green food color |
2 |
c |
Frozen whipped topping; thawed |
INSTRUCTIONS
Line an 8-cup mold or mixing bowl completely with aluminum foil. Working
quickly, spread the vanilla ice cream 1 inch thick over the bottom and
sides of the bowl. (It'll probably slide down the sides a bit.) Immediately
place in the freezer and freeze for about 1 hour. When the ice cream 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
cream-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 everly 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.
10 to 12 servings
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