Whole Wheat Egg Noodles 3 boxes
Sunshine White Raisins ½ cup
Skimmed Ricotta Cheese 2 Containers
Daisy Sour Cream 1 Container
Eggs 4 Large
Cinnamon 2 teaspoons
Brown Sugar ½ cup
Butter 2 Tablespoons
Vanilla 2 teaspoon
Dole Sliced Pineapple 1 Can
Cook the Whole Wheat Noodles until firm according to the Package(set the timer). Then drain and rinse with cold water.
In a large bowl, put the Raisins, the Ricotta Cheese, Sour Cream, already well beaten eggs, Cinnamon, Brown Sugar, already softened Butter, vanilla and mix well.
Then, add the noodles to the bowl mixture and toss gently and well.
Spray a large casserole baking container with Pam on the bottom and sides generously.
Put the Noodle Mixture in the casserole container. Bake at 350 degrees for about 30 minutes-40 minutes(depending on your oven and altitude-pudding should be starting to get a little firm and please, set your timer) and then, remove from the oven and place the Pineapple slices on top and push them down a little. Put back the Noodle Pudding in the oven for about 10 minutes-20 minutes(depending on your oven and your altitude and set your timer, please). The pudding should be light golden brown and be almost firm.
Served with a large Spatula.
Serve first a Tossed Salad and a light dressing. I recommend a chicken or a fish entrée.
I hope all enjoy!