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Noodle Pudding

the.instructor's picture
Ingredients
  Uncooked wide egg noodles 7 1⁄2 Cup (120 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Butter 6 Tablespoon, softened
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 3
  Milk 1 Cup (16 tbs)
  Apricot nectar 1 Cup (16 tbs)
  Cornflake crumbs 1 Cup (16 tbs)
  Butter 6 Tablespoon, melted
  Ground cinnamon 1⁄2 Teaspoon
Directions

Cook the noodles according to the package directions.
Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar.
Beat in eggs.
Gradually stir in milk and apricot nectar.
Drain the noodles; return to the pan.
Add the cream cheese mixture and toss to coat.
Transfer to a greased 13-inch x9-inch x2-inch baking dish.
Combine the topping ingredients; sprinkle over the noodles.
Bake, uncovered, at 350 degree for 25-30 minutes or until a thermometer reads 160°.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Cheese

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