Wheat Salad

1. 1

   Put the wheat in a large thermos bottle (or something that will hold the heat). Fill with boiling water. Seal, and let it sit overnight. If it is not tender by morning, you can cook it on the stove lightly for longer, but it must be cooled off and drained before adding it to the salad.

2. 2

   Cream the cream cheese and stir in the pineapple and vanilla pudding mix. Stir in wheat, and fold in Cool Whip. Refrigerate as needed.

3. 3

   In my opinion, this is best made the night before.

* Per serving · 4 servings · Values may vary.

No additional tips available.