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Add a photoServings: 10
Ingredients
- 3 pt vanilla ice cream slightly softened
- 3 pt raspberry sherbet softened
- 1/2 c. miniature semisweet chocolate chips (3 ounce)
- 14 dsh green food color
- 2 c. frzn whipped topping thawed
Directions
- Line an 8-c. mold or possibly mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the mold. (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 frzn solid, spread it all the way up the sides to the top of the mold, then replace it in the freezer for about 1 hour, till hard.
- Place the raspberry sherbet in a medium bowl and add in the chocolate chips, blend till proportionately mixed. Spoon into the vanilla ice cream-lined mold. Cover with plastic wrap and freeze overnight, or possibly till completely hard.
- When ready to serve, in a small bowl, mix the green food color with the whipped topping till proportionately 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 proportionately over the ice cream and serve immediately, or possibly freeze till the topping is hard, then cover and keep frzn till ready to serve. Cut into wedges, just like fresh watermelon.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 10 servings | |
| Calories 370 | |
| Calories from Fat 134 | 36% |
| Total Fat 14.94g | 19% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 122mg | 5% |
| Potassium 289mg | 8% |
| Total Carbs 54.22g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 46.27g | 31% |
| Protein 4.84g | 8% |
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