4.8 from 108 votes
Vanilla Noodle Kugel
This moist, creamy Vanilla Noodle Kugel is made with pudding and covered with a crunchy cookie topping. Perfect for potlucks. Kosher, Dairy.
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 12 servings
Calories: 440 kcal
Course:
Dessert
Ingredients
Kugel Ingredients
- 1 cup prepared vanilla pudding (homemade or from a mix)
- 1 pound egg noodles
- 8 ounces cream cheese, softened
- 3/4 cup sugar
- 4 large eggs
- 1 1/2 cups milk (any percentage is fine, except nonfat)
- 3/4 cup lowfat sour cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Topping Ingredients
- 8 ounces vanilla wafer cookies (makes about 2 cups of crumbs)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Take cream cheese out of the refrigerator to let it soften. Prepare pudding according to package directions and chill until soft set (thickened, but it doesn't need to be completely firm).Preheat oven to 350 degrees F.
- Boil the egg noodles according to package directions until they reach an al dente texture (cooked, but not too soft or limp). Drain and rinse with cold water until noodles are cool. Drain again.
- Use an electric mixer to cream together the cream cheese and sugar. Add the eggs and mix again until blended.
- Add pudding, milk, sour cream, vanilla and salt. Mix on medium high until all ingredients are well blended.
- Pour noodles into the liquid mixture. Stir to combine noodles and liquid, making sure all noodles are covered in liquid and no noodle clumps have formed.
- Pour noodle mixture into a greased casserole or baking dish.
- Crush vanilla wafer cookies to a crumbly texture using a food processor, or by placing the cookies into a sealed plastic bag and pounding them with a mallet. You want them crushed fine, but not to a powder-- a little texture is good. Place crumbs into a small mixing bowl.Add sugar, cinnamon, and melted butter to the crumbs. Mix with a fork for a couple of minutes until all of the crumbs are evenly moistened by the butter.
- Evenly sprinkle the crumbly topping across the top of the kugel.
- 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. Kugel is done when the topping lightly browns all the way across. Remove from the oven.
- You can serve this kugel warm or cold. Store it in the refrigerator to avoid spoilage. The topping won't be as crunchy the second day, but it will still taste delicious. Enjoy!
Cup of Yum
Notes
- You will also need: Electric mixer, 9x13 inch baking dish (or something close to that size), mixing bowls
Nutrition Information
Calories
440kcal
(22%)
Carbohydrates
60g
(20%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
127mg
(42%)
Sodium
252mg
(11%)
Potassium
227mg
(6%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
525IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
97mg
(10%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 440
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 252mg | 11% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.