Pineapple Wheat Fluff
- ¾ c. wheat
- 1 small pkg. instant vanilla pudding
- 20-ounce can crushed pineapple (do not drain)
- ½ c. sour cream
- 2 c. Cool Whip
- Cook wheat until soft and chewy - about 1½ hours, simmering. Drain & Cool.
- Add dry pudding to crushed pineapple (and juice) and stir. Fold in sour cream and cool whip. Stir in the wheat kernels. Chill and serve.
Cool Whip: approximately ½ of a 12 oz. (or 1 L) tub.