Ingredients10 h servings 284 cals
- 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.
Per Serving: 284 calories; 13.9 g fat; 37.7 g carbohydrates; 4.7 g protein; 25 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 12
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...
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.
I love this salad. Save yourself some time by soaking the wheat in boiling water over night. Put the wheat in a thermos or coffee butler and pour boiling water over it. Put the lid on and let...
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 t...
I have made a similar recipe for years, but I recently had a guest that was allergic to pineapple so I substituted kiwi for the pineapple. It turned out fabulous! And the color with the little k...
Love,love, love this salad. More of a dessert than a main dish for sure! But so good. A family favorite in our home for Thanksgiving & Christmas.
Printed this recipe off quite some time ago, made it, wrote notes on the printout but never rated it. The wheat berries don't need to be soaked and don't need to be cooked in the slow cooker. ...