Ingredients

• 1 (12 ounce) package x-wide noodles (cooked al dente)
• 1 (8 ounce) package light cream cheese
• 1 (8 ounce) container nonfat vanilla yogurt or 1 (8 ounce) container fat free sour cream
• 3 eggs (or equiv. egg substitute)
• 1 cup sugar (or equiv substitute)
• 1 1/2 teaspoons vanilla
• 2 tablespoons flour
• 2 teaspoons coconut flavoring
• 1 (16 ounce) can tropical mixed fruit cocktail (drained)
• 1 (16 ounce) can pineapple, drained (tidbits or crushed)
• 1 (16 ounce) can drained mangoes, cut in pieces
• top with shredded coconut (optional)
• 1 cup mini chocolate chip
• for chocolate raspberry add 4-6 oz rasberry syrup
• for chocolate almond add 2 tsp almond extract
• 2 -3 apples, cored peeled and sliced
• 2 teaspoons apple pie spice
• 1/2 cup chopped pecans
• 1/2 cup golden raisin
• 1 (16 ounce) can drained pineapple (chunks or tidbits)
• 1 cup spiced rum, I like to soak the noodles in Rum an hour or 2 tablespoons coconut flavoring
• top with shredded coconut (optional)
• 1 cup amaretto liqueur, soak the noodles in Amaretto an hour or 1 cup top with sliced almonds

Instructions

1. Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!

2. Pour into 9"x13" pan sprayed with Pam.

3. Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.

4. Allow to set for at least 30 minutes before serving.

5. Serve at either room temp or lightly chilled.