I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner Its a family favorite
Prep Time
10 hrs
Dificult
Medium
Servings
10
Ingredients
Instructions
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.