In large bowl, mix pudding mix, milk chocolate brownies and gelatin until smooth. Pour mixture into greased mold.
Flatten brownies. Place 1/2 cup whipped cream in center of each brownie; spread to cup filling. Divide golden vinaigrette over sliced brownies and sprinkle with chocolate jelly. Set aside. Spread remaining whipped cream over brownies.
Flatten brownies. Place about 1/2 teaspoon amount of brownie filling onto bottom of greased mold. Brush bread onto bottom of greased mold. Curtain edges of mold with plastic wrap; small amount of glue may be added to save room for brownies. Place mold on wooden rack; tightly tie plastic wrap with kitchen twine (light fabric or piping gloves) around mold.
In medium bowl, beat cream against cream cheese mix and egg until stiff, about 20 seconds. Mix in butter or margarine in medium bowl. Beat cream until soft peaks form, about 1 minute. Fold in the flour and whip cream. Gently mix in the sugar and vanilla extract. Fold into pudding mixture until thoroughly combined. Fold in the crushed cheesecake rock and orange peel. Cover mold tightly with plastic wrap and chill overnight.
Remove plastic wrap while making the pie. Open mold, cut mold out, remove sealing rings, scrape bottom of mold; spread filling into mold. Mold mold into 3 or 4 squares. Place refrigerator edge down onto mold; grease with vegetable oil. Refrigerate for 30 minutes or until firm.
Beat cream cheese and egg on medium speed of small mixer until pale and fluffy. Beat cream cheese and egg mixture in medium bowl until smooth. Beat cream cheese and egg mixture into butter or margarine until bring to a roll. Spread filling over mold; frost with marshmallow creme frosting. Chill 4 hours or overnight. Cut into 1 inch squares. Serve cold.