2 1/2 cups white sugar
1 (3 ounce) package instant vanilla pudding mix
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (7 ounce) can sliced peaches
1 (3 ounce) package instant orange flavored Jell-O
1 (3 ounce) package instant frozen orange pudding mix
3 cups milk
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix sugar, pudding mix, salt, vanilla and peaches. Mix in the instant orange juice concentrate and orange pudding mix. Pour mixture into pie crust and chill in refrigerator.
Roll pie out onto a 9 inch pie pan. Plop pudding mixture onto crust and cap with pastry. Cover and refrigerate for at least 2 hours.
Heat oven to 350 degrees F (175 degrees C). Using a 2 piece measuring cup, scoop 3/4 cup peach filling into pie crust. In another bowl, pour 1/2 cup pineapple juice into peach filling. Blend jelly and pineapple juice into peach filling. Layer peaches evenly over peach filling.
Layer pineapple jelly over peach filling. Mix pineapple jelly with peaches until well blended. Be sure to mix well, because peaches are going to make things hard and sticky and or baste the pudding too.
Press peach filling mixture onto the pie crust. Place peach filling mixture over pie crust. Have the layers assemble pie as desired, but don't press pie too hard so that it doesn't stick to sides of pan. Spring the peaches, and if you like them sticky, you may want to press peaches onto the sides of pan to plop them onto. Place pan on serving platter. Top with orange pudding. Press peach filling mixture onto top of all.
Bake in preheated oven for 45 minutes. Cool. Garnish with peaches. Serve immediately. Garnish with vanilla pudding. Make pineapple custard or custard mix in small bowl.