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Noodle Pudding

Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. —Eileen Meyers, Scott Township, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    9 servings

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 large 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

  • Preheat oven to 350°. 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 13x9-in. baking dish.
  • Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts
3/4 cup: 521 calories, 28g fat (16g saturated fat), 173mg cholesterol, 342mg sodium, 59g carbohydrate (29g sugars, 1g fiber), 10g protein.

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