| Wheat Salad |
|
|
2 cups wheat
8 ounces cream cheese 2 Tbsp lemon juice 1 pkg (3.5oz) vanilla instant pudding 1 can (14 oz) crushed pineapple, drained 2 cups dessert topping Soak wheat in water overnight. rinse with cold water, then cook in water over low heat until soft, about 3 or 4 hours. Drain. Rinse with cold water. Combine softened cream cheese, lemon juice, pudding and pineapple, mixing well. Add cooked wheat. Just before serving, add dessert topping. Serves 8 to 10. For a creamier salad, use a large 6 oz (170g) package of instant pudding and/or a large (1L) tub of dessert topping. |
