1 1/2 c. wheat
1 (8 oz.) cream cheese
1 (12 oz.) container whipped topping
1 (15 oz.) can crushed pineapple & juice
2 pkgs. instant vanilla pudding
3 tbsp. lemon juice

Rinse and soak wheat overnight. Drain. Cover with water and cook 2 hours. (You may have to add additional water to keep from boiling dry.) Drain, rinse and cool. Soften cream cheese and mix in pudding mix. Stir in pineapple and juice and lemon juice. Add cooked wheat. Fold in whipped topping. Nuts may be added if desired. Refrigerate.