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
Noodle Pudding
Noodle Pudding
Prep Time
20 min
Cook Time
25 min
Yield
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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