2 c. milk
1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling
1 c. heavy cream
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate chips
24 cinnamon graham crackers
1 1/2 c. sifted confectioners' sugar
2 measuring tbsp. milk
1 measuring tsp. corn syrup

Using 2 cups milk, prepare pudding according to package directions. In small bowl, beat cream until stiff; fold into pudding and chill in refrigerator.

Melt chocolate chips over hot (not boiling) water. Spread each of 16 crackers with 1 teaspoon of melted chocolate. Reserve remaining chocolate for frosting. Arrange 8 chocolate-covered crackers on bottom of 13 x 9 x 2 inch pan. Carefully spread half the chilled pudding-cream mixture evenly over the crackers. Repeat with layer of 8 chocolate-covered crackers and remaining pudding. Set aside. Prepare frosting.

In small bowl, combine confectioners' sugar, 2 tablespoons milk and 1 teaspoon corn syrup; blend well. Spread crackers with confectioners' sugar glaze. Lay on top of pudding. Fit a pastry tube with writing tip and fill with remaining chocolate.

For a "feathered" look, pipe chocolate over glaze in lengthwise lines about 1 inch apart. Draw a toothpick or knife point through lines, crosswise, in alternating directions, about 1 inch apart. Chill overnight or several hours before serving.