Method

1. Place the chopped watermelon on a lined baking tray. Place in the freezer for 2 hours or until frozen.
2. Meanwhile, process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into a 24cm (base measurement) fluted tart tin with removable base. Use a straight-sided glass to spread and press biscuit mixture over base and side of tin. Place in freezer for 30 mins to set.
3. Blend frozen chopped watermelon in a blender until smooth. Strain through a sieve into a bowl.
4. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add ice cream. Beat until well combined and smooth. Add watermelon puree and lime juice and beat until just combined. Use a metal spoon to spoon into the biscuit case in the tin. Freeze for 4 hours or until firm.
5. Strain the raspberry through a fine sieve. Discard solids. Use a melon baller to scoop balls from extra watermelon and rockmelon. Place the pie on a serving plate. Drizzle with raspberry juice. Top with the watermelon balls, rockmelon balls and mixed berries. Cut into wedges. Serve immediately.