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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 20 |
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In Montana this is quite a common fruit salad at potlucks. I used red durham wheat. You can use any raw wheat that has been washed. Go to a bulk foods place where they have barrels of spices and different foods and you can dip a scoop in and sack. We definitely do not call it wheatberries here but perhaps that is the name in the store.The best part is that it is easy, makes a lot and is a crowd pleaser. I guarantee the bowl will be wiped clean. Ingredients:
1 cup raw wheat, cleaned and washed |
6 -7 cups water |
8 ounces cream cheese, softened |
2 (3 1/2 ounce) packages instant vanilla pudding |
21 ounces crushed pineapple in juice |
1 (14 ounce) container cool whip |
Directions:
1. In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
2. Drain any remaining water in colandar. Rinse with cool water.
3. In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
4. Add cool whip, and mix in low speed.
5. Add cooked rinsed wheat, and fold into cream cheese mixture.
6. Note: You can use Instant Pistashio Pudding or instant lemon pudding.
7. You can also freeze this salad. A long keeper dish for the refrigerator too.
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