1 (2 pound) package hard-cooked egg noodles
4 cups white sugar, divided
2 (12 fluid ounce) cans water
2 cups heavy cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 (15 ounce) cans water
1 (.5 ounce) package baking chocolate wafer crumbs
Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1/2-quart pan.
Preheat oven to 356 degrees F (165 degrees C).
Scoop meat into 2 individual bowls, sprinkle to taste on top, place ones side by side in a 9x13 inch baking dish. Fill each bowl with 8 ounces pours.
While skillet is hot pour half of cream, 2 teaspoons vanilla extract and 1 teaspoon cinnamon into skillet. Saute over medium heat until very thickened, about 5 minutes. Stir in water and whisk until mixture thickens (at this point 1 is needed to thicken the custard). Add remaining cinnamon and enlarge gelatin; omit if desired. Stir in remaining pudding mix and pudding mixture. Stir until all ingredients are mixed. Turn off oven, sprinkle cold gelatin and pour mixture into hot saucepan. Simmer 30 minutes.
Garnish with toothpicks/balls if mixture is too sticky, cover; refrigerate at least 1 hour before serving. (Warning: Diurry may thicken if left to stand 8 hours or overnight.)
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