This rich, dessert-version of a traditional kugel features noodles, sour cream, butter, cream cheese and cinnamon.
1. Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.
2. In large mixer bowl beat 1 cup butter and cream cheese on medium speed of electric mixer until fluffy. Add sugar, sour cream, vanilla and 1 teaspoon cinnamon. Beat on medium speed of electric mixer until combined. Add eggs, two at a time, beating until just combined after each addition. Fold in noodles and raisins (if desired). Pour into 13 x 9 x 2-inch baking dish coated with cooking spray.
4. In medium bowl stir together KELLOGG'S CORN FLAKES cereal and 1 teaspoon cinnamon. Add 1/2 cup butter. Mix until combined. Sprinkle over noodle mixture. Cover and refrigerate for 4 to 24 hours.
5. Bake at 350°F, about 1 hour, 40 minutes to 1 hour, 55 minutes or until center is set. Let stand for 10 minutes before serving. Serve warm.