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Serves 10-12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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 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

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


Questions, Comments & Reviews

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