| 1 | Cook noodles according to package directions. |
| 2 | Drain and place in a 4 quart bowl. |
| 3 | add the cream cheese, ?pound butter and half the sour cream to the food processor work bowl; blend until smooth. |
| 4 | Scrape down sides or work bowl. |
| 5 | Add the remaining sour cream, vanilla, 1 cup sugar and eggs; process until combined. |
| 6 | Gently combine with the noodles. |
| 7 | stir the fruits in by hand and then pour mixture into a buttered 9 by 13 inch pyrex dish. |
| 8 | The mixture will almost overflow. |
| 9 | Cover with plastic wrap and refrigerate overnight. |
| 10 | when ready to bake, place in a preheated 350 degree oven for 50 minutes. |
| 11 | combine the walnuts with 1/3 cup sugar and cinnamon; sprinkle mixture on top of the kugel. |
| 12 | Dot with 2 tablespoons butter and bake for 20 minutes more. |
| 13 | Serve warm or at room temperature. |
| 14 | assorted recipes from the detroit news, entered by diane pahl |
