Wheat Sweet Salad

READY IN: 2hrs 15mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain any remaining water in colandar. Rinse with cool water.
  • In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
  • Add cool whip, and mix in low speed.
  • Add cooked rinsed wheat, and fold into cream cheese mixture.
  • Note: You can use Instant Pistashio Pudding or instant lemon pudding.
  • You can also freeze this salad. A long keeper dish for the refrigerator too.
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