Spiced Speculoos Cookie Pudding (The Perfect No-Bake Summer Dessert)

If you grew up in the Midwest in the ’80s or ’90s, you were almost guaranteed to find dirt pudding at just about every potluck. It was one of my all-time favorite desserts – a heavenly chilled treat made from combining Cool Whip, cream cheese, vanilla pudding, and crumbled Oreos. While I appreciated the gummy worms often added to really drive home the dirt pudding concept, I always preferred mine without – why mess with a good thing. 

Recently, I was casually dunking speculoos cookies into some leftover whipped cream (as one does) and it got me thinking. With a couple tweaks, you could totally turn that nostalgic pudding into a Spiced Speculoos Cookie Pudding. I think I’ve just found my new go-to summer dessert.

This version swaps the Oreos for speculoos and uses a cinnamon-tinged homemade whipped cream in place of Cool Whip. It’s a small change from the original, but the result is rich, spiced, and seriously delicious. Low effort, high reward, and guaranteed to steal the show at your next picnic or BBQ.

Spiced Speculoos Cookie Pudding

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• Author: Trent
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

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Description

Adapted from my Aunt Kathy’s recipe 

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Ingredients

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• 2 (3.4-ounce) packages instant vanilla pudding
• 4 cups whole milk
• 8 ounces cream cheese, at room temperature
• 1/2 cup (45 grams) powdered sugar, sifted
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 (250-gram) packages speculoos cookies

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Instructions

1. In a medium bowl, whisk together the 2 (3.4-ounce) packages of instant vanilla pudding and 4 cups of whole milk for 2 minutes until slightly thickened. Set aside to continue thickening while you prepare the other components.
   
2. In the bowl of a stand mixer fitted with a whisk attachment, combine 8 ounces cream cheese, ½ cup of powdered sugar, 2 teaspoons cinnamon and 1 teaspoon vanilla. Beat until smooth and fully incorporated, scraping down the sides of the bowl as needed.
   
3. With the mixer on low, slowly add 2 cups heavy cream. Increase the speed to medium and beat until soft peaks form,  about 2 to 3 minutes. Gently fold in the prepared pudding using a rubber spatula. 
   
4. In a medium bowl, crumble 12 speculoos cookies and set aside 
   
5. In a 9×13-inch dish, arrange half of the remaining whole speculoos cookies in a single layer. Spread half of the cream mixture over the cookies. Add another layer of cookies, followed by the rest of the cream mixture. Refrigerate for at least 1 hour to allow the cookies to slightly soften.
6. Just before serving, sprinkle the reserved cookie crumbles on top for a crunchy finish.

Notes

This can be made up to 48 hours in advance – just wait to add that final sprinkling of cookie crumbs

• Prep Time: 20 minutes
• Chill time: 1 hour
• Category: Dessert