Velvet noodle pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter; melted |
| 1 | pack | (8 ounce) cream cheese |
| 4 | Eggs | |
| ½ | cup | Sugar |
| 1 | cup | Whole milk |
| 1 | teaspoon | Vanilla extract |
| 8 | ounces | Semi-broad noodles; (cooked according to directions on |
| 1 | Package; drained, and rinsed with cold water) | |
| 1 | cup | Crushed corn flakes |
| ½ | teaspoon | Cinnamon |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Butter; melted |
Directions
TOPPING
1. Preheat oven to 350 degrees F.
2. In a food processor or electric mixer, blend butter, cream cheese and eggs. Add sugar, milk and vanilla. Blend well. Transfer to a large bowl and add the cooked noodles. Blend. Pour into a greased oven-to-table 8½ x 11-inch serving dish.
3. Combine topping ingredients and spread over noodles. Bake for 1 hour.
Makes 6 to 8 servings.
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Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998