Gingerbread & Blueberry Butter Cookie Trifle

Prep time: 15min
Total time: 100min
Serves: 16
2 1/2 cups
whole milk
625 mL
2 tbsp
brown sugar
30 mL
1 tbsp
ground ginger
15 mL
1 tsp
ground cinnamon
5 mL
1/4 tsp
ground cloves
1 mL
egg yolks
1/2 cup
125 mL
1/4 cup
cornstarch, sifted
60 mL
2 tbsp
fancy molasses
30 mL
1 tsp
Sensations by Compliments Pure Vanilla Extract
5 mL
2 cups
frozen blueberries, thawed
500 mL
1/4 cup
60 mL
2 tsp
orange zest
10 mL
1 pkg
Compliments Danish Butter Cookies
454 g
1 container
whipped topping
400 g
Per serving (1/16 of the recipe):
13 g
saturated fat
8 g
45 g
28 g
4 g
65 mg
2 g
55 mg


  1. Heat milk, brown sugar, ginger, cinnamon and cloves in a large saucepan on medium heat, about 5 min., stirring occasionally, until small bubbles form around the sides of saucepan.

  2. Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth. Gradually whisk about 1/4 of the hot milk mixture into yolk mixture, then whisk contents of bowl into saucepan mixture. Cook on medium-low heat, stirring continuously 5 to 8 min., until custard is thickened. Remove from heat. Stir in molasses and vanilla. Strain the custard through a sieve into a bowl (discarding any lumps); cool completely. The custard will thicken as it cools.

  3. Meanwhile, stir together thawed blueberries, honey and orange zest; set aside. In another bowl, roughly break up 4 cookies for garnish; set aside.

  4. In 12-cup (3-L) trifle dish, layer in half each of the custard, remaining cookies, blueberry mixture and whipped topping. Repeat layers once more. Sprinkle with reserved broken cookies. Chill at least 1 hr. before serving.


1. Can be made a day ahead and chilled.
2. Substitute homemade custard with 3 cups (750 mL) tinned custard and stir in the spices and molasses.