1 1/2 cups wheat (may substitute cracked wheat)
8 oz. cream cheese
1 small can crushed pineapple (drained)
2 tbsp. lemon juice
1 large box instant vanilla pudding mix
1 large tub Cool Whip

Place wheat in bowl and cover with water. Let soak 4 hours or overnight. Drain and place wheat in slow cooker. Cover with water about one inch above wheat and cook on low heat for 5 hours. (Do not boil.) Drain, rinse, and cool. When cold, mix together cream cheese, pineapple, lemon juice and pudding mix. Add wheat and mix well. Add Cool Whip and serve.