Instructions: Line a 1 1/2 quart metal mixing bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of the bowl. Freeze uncovered until firm. Spread pineapple sherbet evenly over the lime sherbet layer. Freeze uncovered until firm. Keep the lime and pineapple layers thin. Pack raspberry sherbet in the center of layers. Cover and freeze for about 8 hours. Just before serving, place bowl upside down on plate. Remove bowl, then slice and place chocolate chips in the raspberry sherbet to resemble seeds.

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