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Says Mary Ann Dell of Phoenixville, Pennsylvania: “I can’t count the times I’ve made this wonderful dessert. It’s a favorite at our summer barbecues. People think you really fussed, but it couldn’t be easier—and there are never any leftovers!”
This recipe is:
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Nutritional Facts 1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Watermelon Bombe in Simple & Delicious July/August 2008, p37
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Reviewed on Sep. 02, 2009 by wargofive
My version I scoop out all the watermelon, drain the rind, freeze, then fill with 2 half gal. of raspberry sherbet.smooth top, I then put chocolate chips around the perimeter to act like seeds. Freeze well Pictured is the same thing but in my watermelon ceramic dish. Linda
My version
I scoop out all the watermelon, drain the rind, freeze, then fill with 2 half gal. of raspberry sherbet.smooth top, I then put chocolate chips around the perimeter to act like seeds. Freeze well
Pictured is the same thing but in my watermelon ceramic dish.
Linda
Reviewed on Sep. 01, 2009 by bbruns4
Instead of using ice cream we use sherbert's and then add minature chocolate chips in the strawberry sherbert
Reviewed on Jun. 19, 2008 by Midnight Angel
This was so fun! I didn't have pistachio on hand, but substituted vanilla in it's place. The children were wowed with it's eye appeal and just as equal with the taste. The grown ups can't wait to try it again with the pistachio flavor included.
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