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Gingerbread & Blueberry Butter Cookie Trifle

16 servings
1 hour


Vegetarian Low Sodium

Nutritional Facts Per Serving

4 g
45 g
2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 310
  • Fat 13 g
    • Saturated   8 g
    • + Trans 
  • Cholesterol 65 mg
  • Sodium   55 mg
  • Carbohydrate 45 g
    • Fibre   2 g
    • Sugars   28 g
  • Protein 4 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


  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.

Recipe 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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