Thanksgiving at our house always means the green stuff, more specifically, a huge pan of Aunt Betty’s green stuff. There is never a spec of that weirdly colored, confusing, dessert-like side dish left by the end of the day. You can double, triple, or even quadruple the recipe, and my family will devour it all on Thanksgiving Day. There are other side options available, there is no lack of choice, but time and time again, people go back for a second scoop of that odd hue.
What exactly is it? Well, the green stuff is a gelatinous mix of nuts and cream cheese that made me think of snot when I was five. I bet you can’t wait to try it now! Admittedly, five-year-old me didn’t care for anything green and would have eaten Rice-a-Roni for every meal; it was ‘the San Francisco Treat’ after all. The green stuff is more like one of those retro dishes that you can picture Donna Reed or June Cleaver effortlessly whipping up in their perfectly spotless kitchens.
Our Thanksgivings tend to be a little more I Love Lucy than The Donna Reed Show, and I cherish them for just that reason. You never really know how many people are going to show up or at what time. My Aunt is no longer with us, but we carry on her tradition each year, and someone must make Aunt Betty’s green stuff. The real name of this holiday treat is lost to time.
Here is the recipe. Let us know if you try it or if you know the actual name.
Aunt Betty’s Green Stuff
2 - Large Boxes Lime Jell-O
2 - Cans Crushed Pineapple
2 - 8oz Cream Cheese
In a pot, put half of the required water for Jell-O and bring to a boil.
Add cream cheese and stir until dissolved.
Add Jell-O and stir until dissolved.
Pour into 9”x13” casserole dish.
Add pineapple (juice included) and stir gently.
Top with chopped pecans. Chill.