1 pint lime sherbet, softened
1 quart raspberry sherbet
1/2 cup chocolate chips

Spread the softened lime sherbet onto the bottom and sides of a 10-inch pie plate. Put the pie plate into the freezer and freeze for several hours.

Toward the end of the freezing time, transfer the raspberry sherbet from the freezer to the refrigerator to soften for 20 to 30 minutes.

Stir the chocolate chips into the softened raspberry sherbet and fill the pie plate with the mixture. Freeze at least 4 hours or overnight before cutting into wedges and serving.

Makes 8 servings.

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