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| 1/2 x ca. 450 g | Medium-wide noodles |
| 1 x ca. 450 g | cream cheese |
| 1/2 x ca. 450 g | Plus 2 tablespoons butter divided use |
| 1 x ca. 1/2 Liter | sour cream |
| 1 Teelöffel | sour cream |
| 1 Teelöffel | vanilla |
| 1 1/3 Tasse | Sugar (divided use) |
| 8 | eggs |
| 1 Dose | (11 oz.) mandarin oranges, drained |
| 1 Dose | (8 oz.) crushed pineapple |
| 4 x ca. 30 g | Walnuts |
| 1 Teelöffel | cinnamon |
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Cook noodles according to package directions. Drain and place in a 4 quart bowl.
Add the cream cheese, 1/2 pound butter and half the sour cream to the food processor work bowl; blend until smooth. Scrape down sides or work bowl. Add the remaining sour cream, vanilla, 1 cup sugar and eggs; process until combined. Gently combine with the noodles.
Stir the fruits in by hand and then pour mixture into a buttered 9 by 13 inch Pyrex dish. The mixture will almost overflow. Cover with plastic wrap and refrigerate overnight.
When ready to bake, place in a preheated 350 degree oven for 50 minutes.
Combine the walnuts with 1/3 cup sugar and cinnamon; sprinkle mixture on top of the kugel. Dot with 2 tablespoons butter and bake for 20 minutes more. Serve warm or at room temperature.
Assorted recipes from the Detroit News, entered by Diane Pahl
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