Ingredients: 2 packages (3.4 oz) instant vanilla pudding 3 cups milk 1 tub whipped topping (thawed) approx. 9 oz. Graham crackers Glaze: 2 squares unsweetened chocolate 3 tablespoons margarine 2 tablespoons corn syrup 3 tablespoons milk 1 teaspoon vanilla 1 1/2 cups confectioners’ sugar Line bottom of 9×13 pan with whole graham crackers. Mix pudding with milk and beat with mixer on low spread for 2 minutes. Fold in whipped topping. Spread half of the filling over the crackers. Top with another layer of crackers. Spread remainder of filling over crackers then top with one final layer of crackers. For the glaze, melt chocolate and margarine in double boiler over low heat. Add corn syrup, milk and vanilla and stir until blended. Sift in sugar and mix until spreading consistency. Add a drop or 2 of hot water if too thick. Pour glaze over top layer of crackers and spread evenly. Refrigerate for 6 hours then cut and serve.