Soak the wheat berries overnight, then cook 1 hour. Or, cook at low temperature for several hours until chewable. Drain and cool. Drain the pineapple and reserve juice. With a mixer, whip the cream cheese until it is very s smooth. Add the instant pudding and use some of the pineapple juice to keep it smooth. By hand, mix I the pineapple an d wheat followed by the cool whip. Fore a real treat, use whipped real cream in place of cool whip. Use the lemon juice and pineapple juice to thin the salad to the desired consistency.

Garnish with Pomegranates