Ginger Biscuit Cake

Ingredients

• 1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
• 1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins)
• 1/2 cup crystallized ginger, chopped
• 4 cups half-and-half
• 6 large eggs, lightly beaten
• 1 cup firmly packed brown sugar
• 1/2 cup molasses (recommended: Grandma's Molasses)
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, melted
• Molasses Butter Cream Sauce, recipe follows
• Chopped walnuts, for garnish
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 1/2 tablespoons butter
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1/4 cup molasses (suggested: Grandma's Molasses)
• 1/2 cup firmly packed brown sugar
• 1/4 cup Irish cream liqueur
• 1/2 cup chopped walnuts
• In a small bowl, combine the cornstarch and water.