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1
Line an 8-cup mold or mixing bowl completely with aluminum foil.
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2
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.
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3
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.
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4
Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed.
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5
Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight,or until completely hard.
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6
When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.
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7
Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold.
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8
Remove the mold and peel off the foil.
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9
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.
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10
Cut into wedges, just like fresh
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11
watermelon.
