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Directions
Line a 4-quart round mixing bowl with aluminum foil.
Put the ice cream in a separate bowl and stir with a spoon to soften. Quickly spread it about 1" thick over the bottom and sides of the foil-lined bowl (it may slide down the sides a bit). Place the bowl in the freezer until the ice cream is somewhat hardened, but not frozen solid (about 1 hour). Then remove freezer and, if necessary, spread the ice cream all the way up the sides again. Return to the freezer and freeze until firm (about 1 hour).
In a medium bowl, mix the raspberry sherbet and chocolate chips together. Carefully spoon the mixture into the frozen ice-cream lined bowl and fill it. Cover with plastic wrap; freeze until completely hard.
In a medium bowl, mix the Cool Whip with the green food coloring.
Remove the ice-cream bowl from the freezer, take off the plastic wrap, and turn the bowl upside down onto a platter larger than the bowl. Lift off the bowl and remove the foil. Spread the Cool Whip over the ice cream. Serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. To serve, cut it into wedges, just like a fresh watermelon. Serves 10-12.
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