Ginger Biscuit Cake

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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.

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