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Gingerbread & Blueberry Butter Cookie Trifle

  • Prep Time 15 min
  • Chill Time 1 h
  • Total Time 1 h 40 min
  • Serves: 16

Ingredients

  • 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
  • 4 egg yolks
  • 1/2 cup sugar 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 honey 60 mL
  • 2 tsp orange zest 10 mL
  • 1 pkg Compliments Danish Butter Cookies 454 g
  • 1 container whipped topping 400 g

Directions

  • Step 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.

  • Step 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.

  • Step 3

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

  • Step 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.

Tip

Can be made a day ahead and chilled.

Substitute homemade custard with 3 cups (750 mL) tinned custard and stir in the spices and molasses.

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Nutrition Facts

  • Nutrition Description Per serving (1/16 of the recipe):
  • Calories 310
  • Fat 13 g
  • Saturated Fat 8 g
  • Carbs 45 g
  • Sugar 28 g
  • Protein 4 g
  • Cholesterol 65 mg
  • Fibre 2 g
  • Sodium 55 mg

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