6 cups (12 ounces) uncooked dried egg noodles
1 cup milk
2 (8-ounce) packages cream cheese, cubed
1/2 cup sugar
1 tablespoon vegetable oil
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated orange zest
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 large (5 cups) tart green cooking apples, cored, peeled, chopped
3 tablespoons sugar
1 teaspoon ground cinnamon
1 cup crushed corn flakes
3 tablespoons firmly packed brown sugar
1 cup caramel apple dip or ice cream topping, warmed
Heat oven to 350°F.
Cook noodles according to package directions. Drain.
Combine milk, 1/4 cup butter and cream cheese in medium saucepan. Cook over low heat, stirring occasionally, 5-7 minutes or until smooth. Remove from heat.
Combine 1/2 cup sugar, oil, lemon zest, orange zest, lemon juice, vanilla and nutmeg in bowl; mix well. Add eggs; mix well. Add cream cheese mixture; mix well. Stir in cooked noodles.
Spoon into greased 13x9-inch pan. Combine apples, 3 tablespoons sugar and cinnamon in bowl. Spoon apple mixture over noodle mixture; gently pat apples into noodles.
Combine corn flakes, 1/4 cup melted butter and brown sugar in bowl; sprinkle over apples. Bake 50-60 minutes or until knife inserted in center comes out clean.
Cut into pieces; serve warm drizzled with caramel apple dip.
3 cups corn flakes, crushed, equals 1 cup crushed corn flakes.