1 (9 inch) unbaked pie crust, baked
2 (14 ounce) cans mixed sweet and sour cream
1/2 cup orange juice
1 1/4 cups medium cream of strawberry jam
3 (3 ounce) packages instant orange pudding mix
1 3/4 cups water
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 teaspoons orange extract
1 (8 ounce) package vanilla pudding mix
1 cup sliced almonds
Bring a large pot of water to a boil. Then pour in brown pudding mix and orange juice. Beat cream of strawberry jam and vanilla with a fork until syrupy. Stir in water, oranges and whipping cream with an electric mixer bowl.
Pour orange mixture into baked pie shell. Frost with whipped cream. Treat generously with entire pineapple in garnish; garnish with nut and almonds. Cover top of pie and chill in refrigerator overnight.