Noodle Pudding

READY IN: 1hr 5mins
Recipe by Noni Suzanne

I got this recipe from the Taste of Home magazine. I wrote the recipe as it was written in Taste of Home but I have to say upon making this dish, I actually had to bake it longer than the stated time. I also baked it at 375. The reason being, at 350 for 25-30 minutes, it just seemed runny still. By increasing the temp and baking time to about 45 minutes, it seemed to finally thicken up. Other than that, the flavor was a nice change, something different for a side dish, but does have a sweeter taste to it than any normal pasta side dish. Also, the recipe calls for 8 cups of egg noodles and I just used an 8 oz bag of egg noodles, which equaled about 6 cups uncooked. This may be the reason for me having to bake a little longer at a little higher tempature.

Top Review by HogHeaven

My sister made this recipe for Thanksgiving and I really loved it! It was sweet and creamy! I was one of the only few that did my other family members thought it was too sweet. I loved this recipe and made it myself but for the topping, I doubled it to cover the dish.

Ingredients Nutrition


  1. Cook noodles according to package directions.
  2. Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar.
  3. Beat in eggs.
  4. Gradually stir in milk and apricot nectar.
  5. Drain noodles; return to pan. Add cream cheese mixture and toss to coat.
  6. Transfer to a greased 9 x 13 baking dish.
  7. Combine topping ingredients and sprinkle over noodles.
  8. Bake, uncovered, at 350 for 25-30 minutes or until a thermometer reads 160*.

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