Use an electric mixer to combine the strawberry jam, milk, cornstarch, eggs, sugar, and heavy cream.

Transfer to a saucepan over medium heat, and stir until the first large bubble forms.

Reduce to low heat, add the vanilla, and keep stirring for one minute.

Transfer to a bowl, and refrigerate for four hours.

Serve in small dishes or cups, top with the wafer cookies, and garnish with the strawberries.

Enjoy!