Banana Rum Trifle

1. Prepare Milk Mixture

In a small saucepan, combine whole milk, cornstarch, and sugar. Cook over medium heat while whisking continuously until the mixture thickens and can coat the back of a spoon, then cook for an additional minute.

2. Whip Cream

In a large mixing bowl, use an electric mixer with a whisk attachment to beat cold heavy cream until soft peaks form.

3. Combine Cream and Milk Mixture

Gradually fold the milk mixture into the whipped cream, adding vanilla extract, seeds from the vanilla bean, and dark rum. Whisk for about 3 minutes until soft peaks reform.

4. Layer Trifle

Begin layering in a 3½-quart glass bowl with a layer of ginger snaps, followed by a layer of sliced bananas, and then a quarter of the cream mixture. Repeat to make four layers, finishing with cream on top.

5. Chill and Serve

Allow the trifle to chill in the refrigerator for at least 1 hour before refrigerating overnight. Decorate with sweetened whipped cream and reserved ginger snaps before serving.