Pudding
In a heavy bottom medium pot, combine the sugar, salt, eggs, and corn starch with a whisk.
Turn on the heat to medium and add in the milk. Whisk to combine and until smooth.
Keep whisking for 5-7 minutes or until the mixture simmers and begins to thicken.
NOTE: Do not step away during this part! The mixture burns easily when not being whisked!
Once it thickens up, remove from the heat and continue whisking for another minute.
Add the butter, Malibu and vanilla paste and whisk to combine.
Transfer the pudding into a large glass bowl. Press a piece of plastic wrap directly onto the pudding so a film doesn't form while chilling.
Chill for 4 hours.
Whipped Cream
In the bowl of your stand mixer with the whisk attachment, combine the cream, sugar and Jameson.
Whisk on high for 2-3 minutes or until the cream stiffens.
Mix until you reach your desired whipped cream consistency
Assembly
Scoop chilled pudding into a mason jar filling about a quarter of the jar.
Layer cookies then bananas.
NOTE: Try to layer the bananas flat so it creates a boundary for the next layer of pudding.
Repeat pudding, cookies, bananas.
Finish it off with one final scoop of pudding, a dollop of whipped cream, a dash of cinnamon, cookie piece and banana slice.
Serve immediately.