Exotic Banana and Ginger Snap Rum Pudding

1. Thicken Milk Mixture

Combine the whole milk, cornstarch, and sugar in a small saucepan. Cook over medium heat, stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Continue to cook for another minute.

2. Combine with Condensed Milk

Transfer the thickened mixture to a bowl and whisk in the sweetened condensed milk until smooth. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

3. Beat Heavy Cream

When ready to assemble, beat the cold heavy cream with an electric mixer fitted with a whisk attachment. Start on low speed and gradually increase to high until soft peaks form.

4. Prepare Cream Mixture

Take the chilled milk mixture and whisk in the vanilla extract, vanilla bean seeds, and dark rum. Continue whisking on medium speed until the mixture forms soft peaks.

5. Assemble Pudding

Layer the pudding in a 3.5-quart glass bowl with straight sides. Start with a layer of ginger snaps, followed by a layer of banana slices, then a layer of the cream mixture. Repeat these layers three more times, finishing with a layer of cream on top.

6. Chill and Decorate

Cover the assembled pudding with plastic wrap and chill in the refrigerator for at least 1 hour, preferably overnight. Before serving, decorate the top with sweetened whipped cream and any reserved ginger snaps.