1 (18.25 ounce) can corn syrup
1 (3 ounce) package instant chocolate pudding mix
2 tablespoons butter
1 cup white sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 (3 ounce) package instant chocolate cookie crumbs
1/2 cup chopped walnuts
In a candy thermometer, warm corn syrup, stirring occasionally, until bubbles appear. Remove from heat and stir pudding mix into hot syrup. Mix small amounts of butter into the hot syrup and mix into the creamed cream mixture with a wooden spoon. Stirring constantly, slowly mix in sugar and milk. Beat with electric mixer, scraping bowl constantly, until stiff. Mix flour into the hot syrup mixture.
Using a double boiler, heat chocolate pudding mix until a thin coat of syrup is spreadable. Remove from heat, stirring occasionally, and pour mixture into a small saucepan. Stir in butter; do not boil. Remove from heat and stir in sugar and milk. Fold in vanilla extract. Pour mixture back into cream mixture.
Frost cream layer with chocolate cookie crumbs. Place in plastic bag and seal. Refrigerate remaining chocolate mixture.