Wheat Salad6 Reviews
- Prep: 5 hr
- Cook: 5 hr
- Ready In: 10 hr
“I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!” - by Melanie
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 284 cal
- 13.9 g
- 37.7 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I make a similar version, with no lemon juice and with whipped cream (250ml) I add a touch of sugar to make up for the whipped cream over the whipped topping. :) Gets rave reviews wherever I take ..." See moreit! "
"Tasty-riffic! I really like the pineapple in it. However, it was a little bit too rich for me, so next time I might use a little bit less cream cheese...." See more"
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