Wheat Salad

SUBMITTED BY: Melanie

"I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!"

RECIPE RATING:

Read Reviews (2)

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PREP TIME	5 Hrs
COOK TIME	5 Hrs
READY IN	10 Hrs

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1 1/2 cups whole wheat berries
1 (8 ounce) package cream cheese, softened
1 (15.25 ounce) can crushed pineapple in juice, drained
2 tablespoons lemon juice
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) tub frozen whipped topping, thawed

DIRECTIONS

Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

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REVIEWS

Reviewed on Mar. 10, 2008 by ravengirl37

Tasty-riffic! I really like the pineapple in it. However, it was a little bit too rich for... MORE

Reviewed on Jan. 8, 2008 by Hope

I make a similar version, with no lemon juice and with whipped cream (250ml) I add a touch of... MORE

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Nutritional Information

Wheat Salad

Servings Per Recipe: 10

Amount Per Serving

Calories: 280