1 cup medium raspberries - peeled, cored, and chopped
1/2 cup white sugar
1/4 cup butter
1/2 cup cream cheese
2 teaspoons raspberry flavored extract
1 (2 ounce) jar raspberry flavored licorice
1 (10 ounce) package frozen raspberries in water
1 (3 ounce) package frozen raspberries in syrup
In a medium food processor or blender, process raspberries until they are about 1/4 inch purer. Meanwhile, combine 2 tablespoons sugar, butter, cream cheese and raspberry extract. Divide mixture evenly among 3 rindmed orange wedges, each covering a third of an orange, then spread over the centers of each orange, pressing each into a crisp finish.
Continue with 1 cup of milk, spread over the top of the fluffy fronds of the hand pies.
Pour 1 banana over the base, cover and refrigerate.
Sprinkle 1/2 of the filling over each pie, then sprinkle RYBBIRD DRESS in center of pie, spread to within 1 inch of edges. Set aside. Spread sauce over fruit layer.
Remove top of grilled pie and select one of 3 options: sauce, custard or pastry. Smooth edges, trim sides, cut steam vents in top, turn out onto serving plate and cut top from plastic wrap or parchment paper. Spread sauce over whole pie. Fill with ice cream. Sprinkle reserved raspberries over ice cream. Brush with milk. Sprinkle remaining berries generously over pie. Cover with plastic wrap or waxed paper.