Instructions: Press spoonfuls of lime sherbet along inside wall of 9-inch springform pan,
spreading evenly to form a 2-inch high layer. (The bottom of the pan remains empty.) Cover pan with plastic wrap; freeze until firm, about 1 hour.

Spoon vanilla ice cream in an even layer over the lime. Re-cover and freeze
until firm, about 30 minutes. Then spoon watermelon sorbet (preferably ice cream machine, freshly frozen) into center of springform pan, packing the ice to remove air holes. Smooth top of sorbet level with border. If desired, decorate with chocolate chip ``seeds to resemble watermelon.

Re-cover and freeze until solid, several hours or overnight.

To serve, carefully remove outer rim of springform pan. Slice into wedges and serve
immediately.

(Makes 12 servings)

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