Wheat Berry Salad

Our household likes this one:
Wheat Salad
8 oz. (250 g.) cream cheese
1 vanilla instant pudding (135 g - 4 serving size)
1 can crushed pineapple (14 oz.)
2 tbsp. lemon juice
1-1/2 cups cooked wheat (3/4 cup uncooked)
1 cup Cool Whip or whipped topping
Soak wheat overnight in water, then simmer for 1 hour to cook) Drain pineapple and whip pudding in juice. Blend the remainder of ingredients and put in fridge. Flavour improves the longer it sets. Keeps well for a few days in the fridge.