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Noodle Pudding

Noodle Pudding
"I use this recipe for many family events," writes Eileen Meyers from Scott Township, Pennsylvania. "It always is well-received and prompts recipe requests." This creamy dish's surprising sweet taste comes from the addition of apricot nectar.
9 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 7-1/2 cups uncooked wide egg noodles
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup 2% milk
  • 1 cup apricot nectar
  • TOPPING:
  • 1 cup cornflake crumbs
  • 1/2 cup sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon

Directions

  • 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.
  • Drain noodles; place in a large bowl. Add cream cheese mixture and
  • toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
  • Combine the topping ingredients; sprinkle over noodles. Bake,
  • uncovered, at 350° for 25-30 minutes or until a thermometer
  • reads 160°. Yield: 9 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 521 calories,
© Taste of Home 2013

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Noodle Pudding (continued)

Nutrition Facts: 28 g fat (16 g saturated fat), 173 mg cholesterol, 342 mg sodium, 59 g carbohydrate, 1 g fiber, 10 g protein.
© Taste of Home 2013