Gingerbread Spiced Christmas Banana Pudding

1.In a medium saucepan, whisk together the sugar, cornstarch, ginger, cinnamon, nutmeg, allspice, and salt until well combined.

2.Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps.

3.Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

4.Once thickened, remove from heat and stir in the vanilla extract and molasses (if using). Allow the mixture to cool slightly.

5.In a 9x13 inch baking dish, layer half of the vanilla wafers on the bottom.

6.Top the wafers with half of the sliced bananas, followed by half of the gingerbread pudding mixture.

7.Repeat the layers with the remaining wafers, bananas, and pudding mixture, finishing with the pudding on top.

8.Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.

9.Before serving, whip the remaining heavy cream until soft peaks form and spread it over the top of the pudding.

10.Garnish with candied cranberries and a sprinkle of ground cinnamon for a festive touch.