1 (18 ounce) package gingerbread cookies
1 (18 ounce) package white cake mix
4 eggs, beaten
1 (2.75 ounce) can frozen orange juice concentrate
1 1/4 cups vegetable oil
1 cup water
1 (3 ounce) package instant vanilla pudding mix
1 tablespoon orange juice
1 cup water
1 (2.5 ounce) package instant orange pudding mix
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant strawberry pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round pans.
In a large bowl, mix gingerbread cookies, white cake mix, eggs, orange juice concentrate, oil, water, vanilla pudding, orange juice and water. Beat well. Fold in pudding mix and orange juice. Spread batter in prepared pan.
Bake in preheated oven for 70 minutes. Cool completely. Cool completely on wire rack. Remove from oven. Cool completely on rack of ice cream maker.
In a large bowl, beat lemon pudding mix, strawberry pudding mix and vanilla pudding until smooth. Fold lemon pudding mixture into gingerbread mixture; pour over surface of gingerbread layer. Chill at least 4 hours before serving. Cut into pieces. Garnish with orange slices and icing.