1 lb. broad noodles
3/4 c. sugar
1/4 lb. butter, melted 1 stick
3 eggs
8 oz. creamed cottage cheese
8 oz. sour cream
1 tsp. vanilla
2 cans crushed pineapple, drained

Cook noodles. Combine with other ingredients. Pour into greased rectangular baking dish. Sprinkle with cinnamon. Bake 45 minutes; in 350 degree oven or until top of pudding turns light brown.

For best results, bake partially day before serving and refrigerate. Next day, cut into serving pieces while pudding is cold and complete baking before serving.

Pudding can also be frozen after it is partially baked and cut into serving pieces.