Crust: Greased 9-inches spring form pan. In a food processor process the graham crackers until finely ground or by hand, place the graham crackers in a resealable food storage bag and crush with a rolling pin or heavy can. Transfer to pan; stir in butter. Using a measuring cup or a foil wrapped can, press mixture evenly over bottom of pan.

Filling: In a bowl whisk together the pudding and the milk until beginning to thicken, 2 minutes. Fold whipped topping into pudding mixture. Gently fold marshmallows and chocolate chips into pudding mixture.

Pour half of the filling mixture over the crust in the pan. Arrange 5 graham cracker sheets over filling, cutting with serrated knife or breaking to fit as necessary. Evenly spread remaining filling over crackers. Top with 5 more crackers, cutting to fit as necessary.

Glaze: In a microwave-safe bowl, combine chocolate and butter; microwave on high in 30 second intervals until melted. In a large bowl combine sugar, chocolate mixture, corn syrup and vanilla extract with enough milk to make it smooth, spreadable mixture. Evenly spread glaze over cake top. Refrigerate overnight.

Garnish: Preheat broiler. Break remaining graham cracker sheets in half along perforation; place on a backing sheet. Evenly arrange marshmallows and chocolate chips over crackers. Broil until marshmallows are lightly browned and melted. 30 t 60 seconds. Cool 10 minutes. Using a serrated knife cut crackers diagonally in half. Run knife around cake to loosen; remove side of pan. Garnish with S'mores.