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Fruity Wheat Salad

1 1/2 cups wheat
8 ounces cream cheese - softened
12 ounces cool whip
15 ounces crushed pineapple with juice
2 packages instant vanilla pudding
3 tablespoons lemon juice

Rinse wheat, cover with water, and soak over night. Simmer 2 hours, drain, rinse and cool. Mix cheese and dry pudding; add undrained pineapple and lemon juice, cooked wheat and cool whip. Refrigerate.

For a variation try sliced bananas and butterscotch pudding or miniature marshmallows and chocolate pudding.