Wheat Salad Print
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.

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