WHEAT SALAD 1 1/2 c. wheat 4 oz. cream cheese 1 pkg. instant vanilla pudding 1/4 c. walnuts 1 (9 oz.) carton whipped cream topping 1 (15 oz.) can pineapple, undrained 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |