1 cup neapolitan style rolled noodles, wrung, drained
3 tablespoons olive oil
1 cup heavy cream
1 pint milk
8 ounces ricotta cheese (optional)
1 (8 ounce) package lightly sweetened lemon parmesan cheese
1/2 pound cooked, cooked and peeled fruit, preferably cherries
Preheat oven to 375 degrees F. Grease an 8x8 inch baking dish.
Combine noodle and olive oil in large saucepan; heat, stirring, for 1 minute. Stir in cream, milk, pancake mix and parmesan cheese. Bring to a boil. Reduce heat and simmer, stirring constantly, for 20 minutes. Transfer liquid to baking dish and stir cream mixture into liquid. Combine frozen ricotta and lemon parmesan, stir together.
Press in cherries onto baking dish. Bake 15 to 20 minutes, or until knife inserted in middle comes out clean. Allow to cool on wire rack. Chill at room temperature until 1/2 hour before serving.