Recipe - Pineapple Noodle Pudding

13 ounce Pkg wide noodles
4 ounce Cream cheese; room
temperature
1 cup Sour cream
One half cup Melted butter or margarine
3 Eggs
3 tablespoon Sugar
1 teaspoon Salt; (more if desired)
9 ounce Can crushed pineapple with
juice
1 teaspoon Almond extract; (optional)
2 tablespoon Melted butter
One fourth cup Brown sugar
Canned pineapple rings
Cherries

Cook noodles in boiling salted water until al dente (about 6 minutes). Set
aside in a colander to drain thoroughly.

In a large mixing bowl, beat eggs with electric mixer until light and
fluffy. Add cheese, sour cream, melted butter, sugar and salt. Blend
thoroughly. Fold in noodles and pineapple.

In the bottom of a 10 inch (25 cm) tube pan, put 2 tbsp (25 ml) butter and
One fourth cup (50 ml) brown sugar. Melt over low heat and spread evenly. Place
small pineapple rings and cherries over this mixture. Pour in noodle
mixture. Bake at 350 degrees F (180 degrees C) for 1 hour.

If desired, a topping of 1 cup (250 ml) cornflake crumbs mixed with 2 tbsp
(25 ml) brown sugar and 2 tsp (25 ml) melted butter may be sprinkled on top
of noodle mixture before baking.

Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 196 Baruna Group,
Inc. 1994 ISBN 1895555604
Recipe by: Lillian Kaplun's Kitchen p. 196

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on May 11,
1998