Mix orange flavoring with candied orange peel and set aside.

Bake brownie mix as directed in a baking pan larger than a 9’x5 loaf pan. Allow to cool, then trim off edges to create a 9x5 piece of brownie. Wrap with tin foil and set aside.

Line 9x5 loaf pan with tin foil, overlapping sides so that you can use the foil as handles to remove the ice cream layers out of the pan.

Soften 1 pint of Cherry Garcia ice cream so it is soft enough to spread. Spread over bottom of loaf pan and place in the freezer for 10-15 minutes, or until it's firm.

While that’s in the freezer, pull out another pint of ice cream to soften. Repeat step 2 for pistachio ice cream. Place in freezer.
Soften Dutch Chocolate ice cream and mix orange peel and orange flavoring in thoroughly. Freeze overnight.
To assemble, be sure that you can remove the ice cream layers out with the tin foil handles.

Place brownie on plate, bottom side up. Remove ice cream from pan. Remove foil from ice cream and place ice cream on top of brownie.

Pour chocolate topping over ice cream. Return cake to freezer for at least 10 minutes to allow topping to harden.

From the short end, slice into 1" pieces to serve.