APRICOT NOODLE KUGEL (dairy)

· 16 oz. Wide Noodles
· 3 oz. Cream Cheese (room temperature)
· 1/2 cup Sugar
· 1 cup Milk
· 3 Eggs
· 314 stick Margarine or Butter
· 1 cup Apricot Nectar
· 1 cup Apricot Preserves
· Topping
· 2 cups Cornflake crumbs
· 1/4 cup Sugar
· 3/4 cup Margarine or Butter, melted
· 1 tsp. Cinnamon


Directions: Cook noodles in boiling water for 5-6 minutes. Drain and mix margarine or butter into the hot noodles. Cream the cream cheese and sugar together. Add eggs, one at a time, and mix well after each addition. Alternately add the milk and apricot nectar slowly. Pour this mixture over the noodles. Pour entire mixture into the greased oblong baking dish. Spread the apricot preserves over the noodle mixture. Mix topping ingredients together and spread the topping over the noodle
mixture and bake in a 350-degree oven for one hour. Serve hot as a side dish with any main course.