Sweet Wheat Salad

1. 1

   Soak wheat berries in a bowl of water for at least 5 hours or overnight.

2. 2

   Drain wheat and place in a slow cooker with enough water to cover by one inch.

3. 3

   Cover and cook on low setting for 5 to 6 hours, until tender.

4. 4

   Add more water if needed.

5. 5

   When tender, drain and rinse well under cold water to cool.

6. 6

   In a large bowl, stir together cream cheese, pineapple and lemon juice.

7. 7

   Stir in dry pudding mix until smooth.

8. 8

   Stir in the wheat berries until evenly coated.

9. 9

   Fold in whipped topping just before serving.

10. 10

    Leftovers can be refrigerated or frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.