Killer Kugel

From todays ny times, perfect for yom kippur break fast.

Cook noodles according to package directions , drain and place in a 4-quart bowl.

Put cream cheese and pound butter in food processor.

Blend until smooth , scraping down sides.

Add 1 cup sugar and process until well combined.

Add sour cream , vanilla and eggs , and process until well mixed.

Fold into bowl of noodles.

Stir in pineapple.

Grease a 13-by-9-inch pyrex dish with about 1 tablespoon butter and pour in the mixture.

It will almost overflow.

Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator about 1 hour before baking.

Preheat oven to 350 and bake mixture for 50 minutes.

Combine walnuts with remaining 1 / 3 cup sugar and cinnamon , and sprinkle on top of kugel.

Dot with remaining 2 tablespoons butter and bake another 20 minutes.

Serve warm or at room temperature , cut into 25 pieces.

noodles, cream cheese, unsalted butter, sugar, sour cream, vanilla, eggs, crushed pineapple, walnuts, cinnamon