Blend sugar, corn starch and salt in a 2-quart saucepan. Beat egg yolks in a bowl; add milk and mix well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into bowl; refrigerate 20 minutes. Place cookie crumbs in bottom of 6 jars or dessert bowls. Layer pudding and Sea Salt Caramel Sauce. Top with whipped cream and a drizzle of Sea Salt Caramel Sauce. Refrigerate at least 30 minutes or until ready to serve. Sea Salt Caramel Sauce: Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla Recipe Tip: Make caramel sauce ahead give it time to cool also, place cookies in a resealable freezer bag and crush with rolling pin or other heavy object.
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