1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
5 eggs, well beaten
1 (12 oz.) jar apricot jam
1 c. apricot nectar
1/2 c. milk
1/4 c. sugar
1/2 c. unsalted butter, melted
1/2 lb. PLUS 2 handfuls egg noodles, cooked
1/2 c. raisins
2 c. crumbled frosted corn flake cereal (like Kellogg's Frosted Flakes)
1 tsp. ground cinnamon
6 T. unsalted butter, cut into small pieces
Preheat
the oven to 350 degrees. Grease a 9 x 13-inch baking pan. Combine the cream cheese, sour cream, beaten eggs, apricot
jam, apricot nectar, milk, sugar and melted butter in large bowl. Stir until thoroughly blended and smooth. Stir in the cooked
noodles and raisins until thoroughly coated. Spoon or pour into the prepared pan. Combine the crumbled cereal with cinnamon;
mix with the butter pieces. Crumble over top of mixture. Bake for 1 hour, until the pudding is set and the top is golden.
Serves 10 to 12.
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