Wheat Salad (Mary)

3 cups cooked wheat (see directions below)

8 oz cream cheese

3 Tablespoons lemon juice

12 oz. Whipped topping (cool whip)

2 (4 serving) vanilla instant pudding (dry) packets

1 (12oz) can fruit cocktail with juice

Whip the cream cheese and lemon juice. Add wheat berries. Mix in remaining ingredients except whipped topping. The pudding will firm up the mixture after the whipped topping is added. Fold in the whipped topping. You can use a can of crushed pineapple instead of the the fruit cocktail. For variety, you can use cooked and rinsed cracked wheat or even rice or very small fine noodles

Cooked Wheat (Wheat Berries)

Put 2 cups wheat in medium saucepan and cover with water. Add two more inches of wated to saucepan. Bring to a boil and simmer for 1 hour till soft and chewy. You may have to add more water while cooking. Drain off excess water. Cooked wheat will keep in refrigerator for several weeks.