Watermelon Pie

I saw this picture and I thought, “I must have that.” Then the Hubby saw the picture and said, “I must have that too!” I found the recipe on Make and Takes. It was posted by Jane Maynard of This Week For Dinner. Her recipe will definitely be added to my This Week For Dessert list. Thanks Jane!

Ingredients

  • Lime Sherbet
  • Vanilla ice cream or Pineapple sherbet
  • Red/Pink-colored sherbet. (If you can’t find this, buy the closest to red you can and mix it up with red food coloring.)
  • Mini chocolate chips

Directions

  1. For each flavor, you’ll let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips.
  2. Use a round springform pan. You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving. I served the slices on plates straight out of the freezer, so I didn’t line the pan. It’s actually cuter sliced!
  3. Starting with lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high (or taller if you want!), and about 1-2 inches wide from the outside edge of the pan.
  4. Put pan in freezer to harden lime layer.
  5. Repeat step 3 with the vanilla, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again.
  6. Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze!
  7. When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice.
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