Crush cookies with a rolling pin or in the food processor. Melt butter in pie dish and add cookie crumbs. Pat into a crust. Refrigerate to set crust.

Set out mint chocolate chip ice cream for a few minutes to soften. Add green food coloring and stir to darken color. Place a bowl, round cylinder or ring mold in center of crust. Spoon ice cream around mold to form “rind.” Freeze for 1 hour or until ice cream is firm again. Cut around mold with knife and carefully remove, using knife as a lever if necessary to remove mold from crust if necessary.

Set out strawberry or white chocolate raspberry ice cream to soften. Add red food coloring and mix until desired pink color. Fold in chocolate chips. Put watermelon ice cream in the center of pie dish and smooth out. Add more chocolate chip “seeds” to center if desired. Add more green food coloring to “rind” and swirl with back of spoon. Return pie to freezer to set up, at least 2 hours. Cover pie tightly with foil once it has set. Cut into slices by dipping a knife in hot water. Serve immediately

8-10 slices