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Adapted from my Aunt Kathy’s recipe
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- In a medium bowl, crumble 12 speculoos cookies and set aside
- 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.
- 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