Noodle Pudding/ Julie Cohen

By lisalang

Ingredients

• 1 pound of fine egg noodles
• 3/4 lb. sweet butter
• 2 cups graham cracker crumbs
• 1 lb. cottage cheese
• 1/2 lb. cream cheese
• 1 1/2 cups sugar
• 10 eggs
• 1 pint sour cream
• 1 Tbsp. vanilla

Preparation

Step 1

350 degree oven

Prepare the noodles, drain and transfer to a large pot. Melt the butter in a small roasting pan. (This takes a pan larger than a 9 x 13. If necessary, use one 9 x 13 and a smaller pan). Combine 4 Tbsp. of the melted butter with the graham cracker crumbs until well mixed and set aside. Pour the rest of the melted butter into the cooked noodles and toss.

In a mixer, combine the cottage cheese with the cream cheese. Add the sugar, eggs, sour cream and vanilla. Beat well. Pour this mixture into the buttered noodles and mix well. Pour the noodle mixture into the roasting pan that was greased from the melted butter. Sprinkle the graham cracker mixture evenly on top of the noodle mixture. Bake uncovered for 1 hour. If you make this ahead of time, bake for about 40 minutes and then cover well and freeze. Defrost and heat covered in oven until hot. Serves A LOT!