Mix the pudding with the 3 cups of milk; fold in the whipped topping. Line a 13 x 9-inch pan with the crackers. Spread one half of the pudding mixture on the crackers. Add another layer of crackers and spread them with the remaining pudding mixture. Refrigerate for 2 hours. Beat the chocolate, corn syrup, vanilla, butter, sugar and 3 tablespoons of milk until it’s smooth and creamy. Spread this over the top layer of the pudding in the pan. Keep covered and refrigerate.
Source: Steeped in Tradition, Wimmer Brothers, 1986
