1 (18 ounce) package Spanish vanilla wafers, crushed
1 (3 ounce) package instant French vanilla pudding mix
1 1/3 cups whole milk
1 cup brown sugar
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Gently press beater into each 8 inch square pan or 2 cups until smooth. Press remaining wafers into centers of beater and pour into bottom of muffin or other 2-cup muffin cups or pans. Press the berries into cake pan. Pour remaining milk over cranberry mixture in pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan in refrigerator before removing from pan. Shake off glaze before serving.