Watermelon Ice Cream Cake


Lime or Pistachio Sherbet or ice cream, small container
Coconut or Lemon Sherbet or Vanilla Ice Cream
Raspberry or Watermelon Sherbet or Sorbet
1 pkg. chocolate chips
Thatsa Bowl or Wonderlier Bowl (your preferred size)

Prepare several hours in advance or the previous day.  Soften the Lime Sherbet slightly.  Spread all around inside of bowl and immediately place in freezer to harden.  Remove white sherbet or vanilla ice cream from freezer to soften.

As soon as softened, spread a thicker layer over the green sherbet, and return to freezer.  Remove the red/pink sherbet from freezer to soften.

When workable, add chocolate chips to red sherbet, mixing well.  Pack bowl full of this mixture and return to freezer.

To serve, dip bowl into a larger container of hot water, or still covered, run under a hot water faucet upside down, to loosen the "watermelon".  Turn out on a large chilled plate or platter.  Cut into wedges to serve.

*Use your choices of ice cream, frozen yogurt, sherbet or sorbet; outside green, then a white or very light color layer to complete the "rind", and fill with bright pink to look like watermelon.  The chocolate chips make delicious edible "seeds".

Search Recipes or Ingredients   For best results, use products as indicated.
For more information on Tupperware« products or to order, contact Sue Skirvin at  


























The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

& Stanley Products