Ice Cream Bombe

Directions

1. 1
   Soften 1 pint orange sherbet.
2. 2
   Spoon into chilled 2-quart metal mold or bowl.
3. 3
   Freeze until firm (at least 1 hour).
4. 4
   Soften pistachio ice cream.
5. 5
   Spread over layer of orange sherbet in mold. Freeze until firm.
6. 6
   Repeat with chocolate ice cream and the remaining orange sherbet.
7. 7
   Cover mold with waxed paper.
8. 8
   Freeze until firm.