LOCATION: Recipes >> Desserts Pudding >> Noodle Pudding 28
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Noodle Pudding 28
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KUGEL
(Jewish noodle pudding)
2 8-oz pkgs cream cheese
1/2 lb margarine
3 cup 2 percent milk
1 cup sugar
8 eggs, beaten well
2 tsp vanilla
16-oz pkg cooked wide egg noodles
2 large thinly slice apples
handful of raisins
Crushed cornflakes (about a handful)
1-2 Tbsp sugar
1 tsp cinnamon
Over medium heat, melt cream cheese & margarine in large saucepan,
stirring. Add milk & 1 cup sugar, continuing to stir until sugar
is dissolved. Should be a light custardy consistency. Remove from
heat. Slowly, add eggs & vanilla, stirring to keep the eggs from
"cooking" when added. Mix in cooked noodles. If using apples and
raisins stir in at this point. Pour into greased pans (one 9"x13"
and one 8" square) If time permits, refrigerate overnight. If not,
continue on: Combine cornflakes, sugar and cinnamon and sprinkle
this topping over noodle mixture. Bake in 400 degree preheated oven
for 15 minutes. Reduce temperature to 375 and continue baking for
another 30 minutes. If top gets too brown place a piece of aluminum
foil loosely over top till done. May serve warm, at room temp or
cold.
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