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Noodle Pudding

C. J.

Serves/Makes:1 9 x 12 inch dish

  • 3 8 oz (224 grm). packages of Philadelphia cream cheese, softened
  • 1/4 cup (60 ml) unsalted butter, softened
  • 1-1/4 cups (300 ml) sugar
  • 8 eggs
  • 2 cups (475 ml) sour cream
  • 1 tsp (5 ml) vanilla
  • cinnamon, to taste
  • 8 oz (224 grm). Manishewitz wide egg noodles (most other brands are too starchy)
  • Cook noodles to package directions.
  • In large bowl, mix cream cheese, butter and sugar together.
  • Blend in eggs.
  • Blend in sour cream.
  • Blend in vanilla.
  • Sprinkle cinnamon lightly on top.
  • Add noodles to bowl and lightly combine.
  • Pour mixture into a 9 x 12 pyrex baking dish sprayed with non-stick cooking spray.
  • Bake at 350 degrees (175 C.) for 45 minutes to 1 hour until bubbly and slightly browned.
This recipe makes a lot. Cutting it in half and using a smaller baking dish works well.

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