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Combine sugar, cornstarch, and salt in large saucepan.
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Over medium/high heat, whisk in milk until smooth and bring to a boil. Be sure to not let any mixture burn on the bottom of the pot.
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Once boiling, reduce heat to med/low and cook until thickened and large bubbles appear on surface.
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Turn off heat and whisk in butter and vanilla.
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Pour pudding in bowl and place plastic wrap directly on the surface of pudding.
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Refrigerate for at least 2 hours.
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Stir water and gelatin together in bowl and let sit about 5 minutes, then microwave for about 20 seconds.
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In a separate bowl, use a hand mixer to whip 2 cups heavy cream until soft peaks form.
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Add gelatin mixture to whipped cream and whip again until stiff peaks form.
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Whisk 1/3 of the whipped cream into the chilled pudding, then gently fold the remaining cream until combined.
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Cover bottom of 13x9 inch baking dish with a layer of graham crackers, breaking to size where necessary.
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Spread half of the pudding cream mixture on top, add another layer of graham crackers, then the rest of the pudding, then one more layer of graham crackers.
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Microwave the chocolate, remaining 3/4 cup cream, and corn syrup in bowl, stirring occasionally until smooth.
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Let the chocolate mixture cool until about room temperature, about 10 minutes, then pour the glaze over top layer of graham crackers, carefully smooth until completely covered.
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Refrigerate for 6 to 24 hours before serving.