Killer Kugel

• 1/2 lb medium-width noodles
• 1 lb cream cheese
• 1/2 lb unsalted butter, plus
• 3 tablespoons unsalted butter
• 1 1/3 cups sugar
• 1 pint sour cream
• 1 teaspoon vanilla
• 8 large eggs
• 1/2 cup crushed pineapple, drained
• 4 ounces walnuts
• 1 teaspoon cinnamon

1. Cook noodles according to package directions, drain and place in a 4-quart bowl.
2. Put cream cheese and 1/2 pound butter in food processor; blend until smooth, scraping down sides. Add 1 cup sugar and process until well combined. Add sour cream, vanilla and eggs, and process until well mixed. Fold into bowl of noodles. Stir in pineapple.
3. Grease a 13-by-9-inch Pyrex dish with about 1 tablespoon butter and pour in the mixture; it will almost overflow. Cover with plastic wrap and refrigerate overnight.
4. Remove from refrigerator about 1 hour before baking. Preheat oven to 350 and bake mixture for 50 minutes.
5. Combine walnuts with remaining 1/3 cup sugar and cinnamon, and sprinkle on top of kugel. Dot with remaining 2 tablespoons butter and bake another 20 minutes. Serve warm or at room temperature, cut into 25 pieces.

noodles, cream cheese, unsalted butter, unsalted butter, sugar, sour cream, vanilla, eggs, pineapple, walnuts, cinnamon

Taken from www.food.com/recipe/killer-kugel-139299 (may not work)