Wheat Sweet Salad

1. 1

   In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.

2. 2

   Drain any remaining water in colandar. Rinse with cool water.

3. 3

   In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.

4. 4

   Add cool whip, and mix in low speed.

5. 5

   Add cooked rinsed wheat, and fold into cream cheese mixture.

6. 6

   Note: You can use Instant Pistashio Pudding or instant lemon pudding.

7. 7

   You can also freeze this salad. A long keeper dish for the refrigerator too.

* Per serving · 4 servings · Values may vary.

No additional tips available.