1 (9 inch) prepared graham cracker crust
1 (15 ounce) can crushed pineapple juice
1 (3 ounce) package instant vanilla pudding mix
1 pint vanilla wafers
1 tablespoon light rum
1 cup chocolate syrup
1 (8 ounce) can crushed pineapple, drained
3 cups whipped cream
1 cup chopped pecans
In a medium bowl, mix pineapple juice, pudding mix, vanilla pudding mix, pineapple, whipped cream, pecans and pineapple. Chill for 5 minutes and remove juice from marinade.
Place filling in graham cracker crust. Roll filling into 1 foot balls and refrigerate for 12 hours or overnight.