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1 pt. lime sherbet
1 pt. pineapple sherbet
1 pt. raspberry sherbet
1/4 c. semi-sweet chocolate chips
Line 1 1/2 quart bowl with piece of aluminum foil, 15x12 inches. Soften lime sherbet slightly. Press sherbet evenly against bottom and side of foil-lined bowl. Freeze uncovered until firm, about 1 hour. Soften pineapple sherbet slightly and spread evenly over lime sherbet. Freeze uncovered about 30 minutes. (Lime and pineapple sherbet layers should be thin.) Soften raspberry sherbet slightly and pack in center of sherbet-lined bowl. Smooth top to resemble cut watermelon. Cover and freeze until firm, about 8 hours. Just before serving, uncover sherbet. Place serving plate on bowl and invert. Remove bowl and peel off aluminum foil. Cut bombe into wedges and press a few chocolate chips into raspberry section of each slice for watermelon seeds.
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