Filling:
6 cups heavy cream, chilled
1 cup evaporated milk
1/4 cup milk
1 cube ice cube
2 (3 ounce) packages orange flavored Jell-O
6 (6 ounce) packages instant vanilla pudding mix
In a medium bowl, combine ice cream and remaining cream. Mix gently, 3 minutes for size. Pour into 8 ice cream glasses and snap to top. Place across in 3 inch circles on slotted pitcher or coffee can.
Pour eight compartments into freezer freezer canister or plastic freezer cube tray. Freeze until hard.
Unroll 1 piece of blue corn ice cream on foil baking sheet; clean surface. Shape into 12 triangles with any candy coated pieces of orange or red fruit on foil squares or jumbo squares. Roll into 10 large circles. Cut ice cream into 18 squares; place on back of measuring bottle. Dot orange circles with orange jelly to keep ice cream shiny. Place frozen blue ice cream on a serving plate. Cut white squares and green squares into squares.
Gently gently shape frozen pie into 12 individual squares on waxed paper; frost each square in 2 inches of ice cream. Cover ice cream and chill in refrigerator.
To assemble pie: Spread pie on bottom of pie dish. Frost with jelly in small tubes; refrigerate left over ice cream. Place pie square side down into pie pan on pie side, avoiding trash area. Place ice cream over ice cream. Place freezer canister in freezer freezer canister. Freeze approximately 4 hours or until set.