Cherry-Brandy Almond Noodle Pudding

Purchase Cherry-Brandy Almond Noodle Pudding

Cherry-Brandy Almond Noodle Pudding :
8 ounces medium, spiral egg noodles
2 Tablespoons unsalted butter
1/2 cup cherry-Brandy Jelly
1 1/2 cups sour cream
1 cup cottage cheese
3 eggs
1 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
2 Tablespoons melted butter
1/2 cup slivered almonds


Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.
Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.

Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed.

Stir together the sour cream mixture, buttered noodles, and cherry-brandy jelly Place the noodle mixture into the prepared dish.

In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.

Purchase Cherry-Brandy Almond Noodle Pudding

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