Last summer I had the idea to make a Holiday Banana Pudding using Speculaas cookies instead of the usual vanilla wafers. After waiting nearly six months, I finally made it—and it was worth the wait.
Speculaas (also called Speculoos) are thin, crunchy shortbread biscuits popular in Northern Europe—especially the Netherlands, Belgium, Germany and parts of France. They are fragrant and richly spiced with cinnamon, cardamom, cloves, nutmeg, ginger and sometimes white pepper, and often include almond notes. Traditionally, these cookies are stamped with wooden molds that leave decorative images like windmills, animals or other motifs.
Layering banana pudding with Speculaas gives the dessert a warm, festive flavor and an attractive presentation. The spice blend elevates the familiar creamy pudding and banana combination, making it especially suited for holiday gatherings.
If you prefer a classic version, you can always make a traditional homemade banana pudding instead.
-
3
cups
cold milk -
2
oz
package vanilla instant pudding
(about 3.4 oz each) -
3
medium bananas
sliced -
1
tub
whipped topping
(about 8 oz) -
Speculaas cookies
(or Speculoos)
-
In a large bowl, whisk the cold milk and instant vanilla pudding mixes together until smooth. Let the mixture sit for 5 minutes to thicken.
-
Place a layer of Speculaas cookies in the bottom of a 2-quart serving bowl. Add a layer of banana slices, then spread a layer of the vanilla pudding over the bananas.
-
Repeat the layers once more, finishing with a top layer of cookies. Refrigerate the assembled pudding for at least 3 hours to allow the flavors to meld and the cookies to soften slightly.