Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Medium egg noodles (dry
-weight)
1/4 lb Butter
1/2 c Sugar
1 pk Cream cheese (3oz)
1 ts Vanilla
4 Eggs
1 1/2 c Milk
Cornflake crumbs(opt)

*Place oven rack in middle of oven and preheat to 325 degrees F.
Butter an 8-inch square pan. Cook noodles according to package
directions; drain. *Cream butter, then add sugar, cream cheese and
vanilla. Add eggs and milk and beat well. Stir in noodles. Pour into
pan. Sprinkle cornflake crumbs on top(opt). *Place a 9-by-13-inch pan
on the middle rack. Place the pan holding the pudding in a large pan.
then fill the larger pan with enough water to go halfway up the sides
of the square pan. *Bake 1 hour, or until a knife inserted in center
comes out clean. The top will puff up and turn golden brown. When
cool cut into squares. Serve at room temperature.

per serving; 407 cal; 10g pro, 33g carb, 26g fat (58%), 225mg chol,
275mg sodium

Source: Cook's Corner, Miami Herald, 9/5/96 format by Lisa Crawford

Browse by categories