Noodle Pudding 7-1/2 cups uncooked wide egg noodles 8 oz. cream cheese, softened 6 Tbs. butter, softened 1/2 cup sugar 3 eggs 1 cup milk 1 cup apricot nectar TOPPING: 1 cup cornflake crumbs 1/2 cup sugar 6 Tbs. butter, melted 1/2 tsp. ground cinnamon 1. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar. 2. Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9 baking dish. 3. Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, at 350 for 25-30 minutes or until a thermometer reads 160F. Yield: 9 servings. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
