Ingredients

Instructions

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