Take a large bowl, fill it with ice water and set aside.
Take a medium sized saucepan and add the condensed milk, nutmeg, 1 cup half-andhalf, brandy, molasses and salt and simmer in a medium heat. Stir continuously.
Whisk the egg yolks and ¼ cup half-and half together. Slowly add the hot mixture into this and set aside.
Combine cornstarch and the remaining half-and-half in a bowl.
Combine this with the hot milk mixture and which vigorously.
Place the pan back on heat and cook the mixture on high heat till the liquid simmers. Remove from heat, strain and cover with plastic wrapper touching the mixture directly. Set it in the ice bath to cool. Refrigerate till the pudding is done.
Crush a gingersnap cookie and set aside. Beat the heavy cream and confectioner’s sugar till they form soft peaks. Layer the dessert alternating between the cookie and the mixture till the bowl is full. Chill for a good hour and top it with the crushed cookies before serving.