1 1/2 c. wheat
4 oz. cream cheese
1 pkg. instant vanilla pudding
1/4 c. walnuts
1 (9 oz.) carton whipped cream
1 (15 oz.) can pineapple,
3 Tbsp. lemon juice
In a large amount of water (about 2 quarts), cook 1 1/2
cups wheat in a crock-pot overnight. Drain water off wheat.
While still hot, mix together in a salad bowl the wheat and
cream cheese. Cool. Mix remaining ingredients together and
refrigerate. This is a large salad, approximately 2 quarts.
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