Ingredients:

12 oz PC066
7 large eggs
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
15 oz crushed pineapple with juice
1/2 cup raisins (optional)
1 cup cottage cheese
1/4 cup butter
1 1/2 cups corn flakes
1 can (20 oz.) cherry pie filling

Cooking Directions:

1.  Preheat oven to 350º F. 

2.  Prepare pasta according to package directions; drain. 

3.  In large bowl, beat eggs and sugar; add milk, salt, pineapple plus juice, raisins, cheese. Slowly add cooked noodles.

4.  In a small bowl, mix melted butter and crushed cornflakes; place mixture in a 9 x 13-inch baking dish.

5.  Carefully add noodle mixture, spreading evenly on top of crushed cornflakes. Spread cherries evenly over noodles.

6.  Bake 350º F for 40 minutes. Let pudding stand 15 minutes before cutting.