In a large saucepan, combine barley & water. Bring to a boil; reduce heat to simmer; cover & cook for 40 minutes; drain & chill.
In a large bowl, combine the softened cream cheese, pineapple, lemon juice, rum extract, anise powder & pudding mix. Stir in chilled barley until evenly coated.
Prepare Dream Whip topping as directed on package & fold into barley mixture. Divide between serving dishes. Refrigerate any leftovers.
Recipe Notes
This recipe is easily halved if you need less servings.