Instructions: Cook noodles according to package directions. Drain and place in a 4 quart bowl.

Add the cream cheese, 1/2 pound butter and half the sour cream to the food processor work bowl; blend until smooth. Scrape down sides or work bowl.

Add the remaining sour cream, vanilla, 1 cup sugar and eggs; process until combined. Gently combine with the noodles.

Stir the fruits in by hand and then pour mixture into a buttered 9 by 13 inch Pyrex dish. The mixture will almost overflow. Cover with plastic wrap and refrigerate overnight.

When ready to bake, place in a preheated 350 degree oven for 50 minutes.

Combine the walnuts with 1/3 cup sugar and cinnamon; sprinkle mixture on top of the kugel. Dot with 2 tablespoons butter and bake for 20 minutes more. Serve warm or at room temperature.

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