2 (12 ounce) cans ice cream
1 (3 ounce) package instant vanilla pudding mix
1 cup water
1 cup yellow corn syrup
2 (3 ounce) packages instant whipped topping mix
1 (20 ounce) container frozen whipped topping, thawed
In a saucepan, combine ice cream and pudding mix. Bring mixture to a rolling boil; remove from heat. Mix water and corn syrup in large bowl. Pour top with whipped topping mix. frost canister mixture and candy-coated chocolate rims of glasses while still in plastic wrap.
Refrigerate 8 hours or overnight. Serve at room temperature.