Want to wow your family and friends this Shavuot, Rosh Hashanah, or Hanukkah when cheese is often on the menu? Then here’s the recipe for you! I often refer to it as “killer” kugel and so did Joan.You will understand why when you see the ingredients. This is the richest, most devine noodle pudding (a noodle pudding is like a bread pudding except noodles replace the bread as the starch filler). One recipe can serve 18-24 because it’s richness demands smaller pieces. This is easy to make and well worth the calories. Think of it as cheesecake with noodles and enjoy!
- ½ pound medium width noodles
- 1 pound cream cheese
- ½ pound unsalted butter
- 1 cup sugar
- 1 pint sour cream
- 1 teaspoon vanilla
- 8 eggs
- 1 small can mandarin oranges, drained
- 1 small can crushed pineapple, drained
- 4 ounces walnuts
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 2 Tablespoons butter
- Cook noodles according to package directions. Drain and place in a 4 quart bowl.
- Combine the cream cheese and the butter in the processor workbowl and blend until smooth. Scrape down sides of workbowl as often as necessary. Add the sugar and process until well combined. Add the sour cream, the vanilla, and eggs and process until well mixed. Pour into the 4 quart bowl with the noodles.
- Stir the fruits in by hand with a rubber spatula and then pour mixture into a buttered 13 x 9 pyrex dish. The mixture will almost overflow. Cover with plastic wrap and refrigerate overnight.
- When ready to bake, place in a preheated 350F oven and bake for 50 minutes.
- Combine the walnuts with the sugar and cinnamon and sprinkle on top of the kugel. Dot with the remaining butter and bake for 20 minutes more. Serve warm or at room temperature. This could be made totally in advance, but it won’t be quite as light, although just as delicious.