Wheat Salad

6 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

Ingredients

1 1/2 cups whole wheat berries
1 (8 ounce) package cream cheese, softened
1 (15.25 ounce) can crushed pineapple in juice, drained
2 tablespoons lemon juice
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) tub frozen whipped topping, thawed

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Metric US

Original recipe yields 10 servings

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
284 cal
14%

Fat
13.9 g
21%

Carbs
37.7 g
12%

Based on a 2,000 calorie diet

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Reviews (6)

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Hope

Jan. 8, 2008

"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! "

ravengirl37

Mar. 10, 2008

"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"

cypressrmt

Apr. 22, 2011

"I love this salad for special occasions. It keeps well, I even eat it for breakfast the next day. I usually add some canned peaches too ( the slices can make a pretty flowery pattern over the top)...." See more"

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