Speculoos Dirt Pudding: A Spiced Twist on the Classic Dessert

If you grew up in the Midwest in the ’80s or ’90s, there’s a good chance dirt pudding showed up at nearly every potluck. It was always one of my favorites: a heavenly chilled treat made with Cool Whip, cream cheese, vanilla pudding, and plenty of crushed 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 dipping 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 swapped the Oreos for speculoos cookies and used a lightly sweetened cinnamon whipped cream in place of the Cool Whip. It still has everything I love about the original, but the warm spices make it a little more interesting and keep it from feeling overly sweet.

It’s easy, no-bake, and exactly the kind of dessert I want to bring to a summer picnic or barbecue. You can also make it ahead, which is always a win.

The gummy worms are still optional. I will still be skipping them.

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