Vanilla Noodle Kugel

• 8 ounces, weight Cream Cheese, Softened
• 1 cup Prepared Vanilla Pudding
• 1 pound Egg Noodles
• 3/4 cups Sugar, Plus 2 Tablespoons For Topping
• 4 whole Eggs
• 1- 1/2 cup Milk (any Percentage Is Fine, Except Nonfat)
• 3/4 cups Lowfat Sour Cream
• 1 teaspoon Vanilla
• 1/4 teaspoons Salt
• 8 ounces, weight Round Vanilla Wafer Cookies (makes About 2 Cups Of Crumbs)
• 1/2 teaspoons Cinnamon
• 2 Tablespoons Unsalted Butter, melted

1. You will also need: An electric mixer, a 9x13 inch baking dish (or something close to that size), and mixing bowls.
2. Take cream cheese out of the refrigerator to let it soften.
3. Prepare your pudding according to package directions and chill till soft set (thickened, but it doesnt need to be completely firm).
4. Or you can use an already prepared pudding.
5. Youll only need 1 cup of pudding.
6. Set aside.
7. Preheat oven to 350 degrees F. Boil the egg noodles according to package directions till they reach an al dente texture (cooked, but not too soft or limp).
8. Drain and rinse with cold water till noodles are cool.
9. Drain again.
10. Use an electric mixer to cream together the cream cheese and 3/4 cups of sugar.
11. Add the eggs and mix again till well blended.
12. Add pudding, milk, sour cream, vanilla and salt.
13. Mix on medium high till all ingredients are well blended.
14. Pour noodles into the liquid mixture.
15. Stir to combine noodles and liquid, making sure all noodles are covered in liquid and no noodle clumps have formed.
16. Pour noodle mixture into a greased casserole or baking dish (9x13 or thereabouts).
17. Crush vanilla wafer cookies into a crumbly texture.
18. I do this by placing the cookies into a plastic Ziploc bag and pounding them with a mallet.
19. You want them crushed fine, but not to a powder a little texture is good.
20. Place crumbs in a small bowl.
21. Add remaining 2 Tablespoons of sugar, cinnamon, and melted butter to the crumbs.
22. Mix with a fork for a couple of minutes till all of the crumbs are evenly moistened by the butter.
23. Evenly sprinkle the crumbly topping across the top of the kugel.
24. Bake kugel uncovered on the middle rack of the oven for 1 hour to 1 hour 15 minutes, turning the dish once during baking to make sure it bakes evenly.
25. Kugel is done when the topping lightly browns all the way across.
26. Remove from the oven.
27. You can serve this kugel warm or cold.
28. Store it in the refrigerator to avoid spoilage.
29. The topping wont be as crunchy the second day, but it will still taste delicious.
30. Enjoy!

weight cream cheese, egg noodles, sugar, eggs, milk, sour cream, vanilla, salt, vanilla, cinnamon, unsalted butter

Taken from tastykitchen.com/recipes/desserts/vanilla-noodle-kugel/ (may not work)