here is my mom’s noodle pudding recipe:
2 blocks of cream cheese ( 8 ounce blocks )
2 2/3 cups of sugar
6 eggs separated
2 tsp vanilla
2 sticks butter plus extra to butter pan
3 cups corn flake crumbs
2 12 oz packages egg noodles
1 cup milk
2 cups apricot nectar
preheat oven to 350*
cook noodles in salted water. Drain
while noodles are cooking:
in a mixer on medium speed:
cream 2 blocks of cream cheese with 2 cups sugar
add six egg yolks
add 2 tsp vanilla
add 2 cups apricot nectar
add 1 cup milk
in a separate bowl, beat 6 egg whites.
fold egg whites into cream cheese mixture
once noodles are cooked, drain the water and add one stick of butter to the hot noodles.
add cooled buttered noodles to cream cheese mixture.
pour mixture into buttered casserole dish.
to make corn flake crumb topping:
combine 1 stick butter (melted) and 2/3 cup sugar with 3 cups corn flake crumbs.
put corn flake crumb mixture on top of noodles.
bake in the oven at 350* for 30 minutes or until done- the longer it bakes the more dry it’ll be inside.
it is so good.