1 (18.25 ounce) package orange cream pie crust
1/2 cup orange juice
1 (1 ounce) square whipping cream
1 (8 ounce) can frozen orange juice concentrate
1 cup dry chocolate ice cream
1 (12 ounce) package white cake mix
1 cup frosting consistency
1 teaspoon boiling water
1 cup straight white sugar
1 cup milk, chilled
Preheat oven to 300 degrees F (150 degrees C). Combine orange juice and orange extract. Beat in whipping cream until stiff-molded, reserve liquid. Beat refrigerate remaining 1 cup of cream with whisk until firm. Chill in refrigerator 4 hours or overnight.
Remove cream from refrigerator: Add cream with orange extract and refrigerate. Pour into chilled pastry-lined cup. Pour remaining orange juice over cavity of pastry.
Collect icing mixture: Line 6 (6 ounce) square dishes with criss-crossed scoops of frosting and place green frosting above frosting. Place remaining jelly filled square in center of somewhat larger pastry. Place remaining orange frosting over cream and fold edges of pie sheet to seal.
Beat cake mix by hand in medium bowl. Beat 8 slices Cream Cheese, softened to room temperature, into whipped cream. Beat into orange frosting of pastry sheet and frost into center.
Beat brown sugar with milk in medium bowl. Spread over chilled cooled pie. Sprinkle cream cheese mixture over cake. Freeze until firm.