Noodle Pudding
1 pound medium-wide noodles
6 eggs
1 cup sugar
1/2 pound butter, melted
3/4 pound cream cheese
1 pint sour cream
1 cup raisins, optional
2 cups Kelloggs Frosted Flakes, crushed
1 tablespoon butter, softened
Cook noodles according to package directions. Drain; set aside.
In a medium mixing bowl, whip eggs until they are light yellow. Add sugar and melted butter. Mix in cream cheese and blend well with a wooden spoon or spatula.
Add sour cream, raisins, and noodles. Mix well to combine.
Pour mixture into two buttered 9-by-13-inch baking dishes.
Combine flakes with softened butter. Sprinkle over top.
Cover pans with aluminum foil. Refrigerate overnight.
Bake in a preheated 350-degree oven for 50 minutes. Remove foil; bake 10 minutes more.
Servings: 32 squares.
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