1 (3 ounce) package vanilla wafers
1 (3 ounce) package instant crushed pineapple pudding mix
3 eggs
1 (16 ounce) can evaporated milk
1 1/4 cups dried cranberries
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup water
1 1/2 teaspoons instant white chocolate syrup
1 (.25 ounce) package instant chocolate ice cream topping
In large bowl, mix vanilla wafer ice cream, pineapple pudding mix, eggs, evaporated milk, cranberries, confectioners' sugar, chocolate syrup, and instant chocolate syrup. Mix well and refrigerate 1 hour, basking in flavor.
Cool completely. Place on large cake-type serving platter. Refrigerate at least 2 hours before serving.