Apricot Cheese Kugel

16 oz wide egg noodles
8 oz cream cheese, softened
1 C butter or margarine, softened
1 1/2 C sugar
1/2 C lemon juice
12 eggs
10 oz B&R Farms Dried Apricot Cinnamon Spread

Cook noodles according to package directions. Meanwhile, in a mixing bowl, beat cream cheese, butter and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.  Spoon half into an ungreased 9” x 13” baking dish. Top with half of the cinnamon spread. Repeat layers. Bake, uncovered at 325F for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm.  12-16 servings.