Ingredients:

1 3 - 5 2 - 2 1/2 c 1

13" x 9" gingerbread, cut into 1" cubes - I used Pillsbury Heath (or Skor) bars - I used 5 bars, broken into pieces Cool Whip, thawed  Custard recipe (to follow)

1 1/3 c 2/3 c 1/2 tsp 5 c 6 1 T

granulated white sugar all-purpose flour salt whole milk egg yolks, slightly beaten vanilla extract or dark rum (I used vanilla extract)

Procedure:

Custard:
1.  Combine the first three ingredients in a large, heavy saucepan; whisk in the milk.
2.  Cook over medium heat, stirring constantly, until thickened and bubbly. 
DON'T be tempted to start on high to hasten the process! You'll be sorry! lol!
3.  Gradually stir about 1/4 of the hot mixture into the egg yolks.
4.  Add this back to remaining hot mixture, stirring constantly.
5.  Cook over medium heat, stirring constantly for three minutes.
6.  Remove from heat.
7.  Add vanilla.
8.  Cool to room temperature.

You may assemble the trifle at this point OR you may cover it and refrigerate until ready to use.

I have done it both ways. It is much easier to spread the custard evenly over the gingerbread when it is warm. I would recommend doing it that way rather than waiting until it forms a skin and is cold and uncooperative.

To assemble:     
1.  Layer in a trifle bowl as follows:
    1/2 of the gingerbread
    1 - 2 Heath / Skor bar
    1/2 of the custard
    1 - 2 Heath / Skor bar
    1/2 of the whipped topping
    Repeat.
2.  Garnish the top with the 5th Heath / Skor bar

This can be made the day or evening before serving.

I have the gingerbread already baked and frozen.