By Martha A. Simpson, D.O., M.B.A.
Associate Professor of Family Medicine
Ohio University College of Osteopathic Medicine

CHEF SIMPSON’S Rx FOR HOLIDAY CHEER: GREEN YUCKY STUFF

December -- with its many holidays -- is always a busy month. This year the holiday season starts with the Jewish “Festival of Lights,” or Hanukkah. A bit earlier than usual, it runs from sundown on Dec. 4 to sundown on Dec. 12. The rest of the month is filled with other religious and secular holidays including Hajj, Christmas, Kwanza and New Year's Eve.

So, in keeping with that holiday spirit, I would like to give my readers a break from the usual treatise on the diagnosis and treatment of illness. Instead, for the 16th year in a row, this column will give you respite from the discussion of human ailments and, instead, give you a delightful food recipe that I hope will provide a special holiday treat for your family.

This dessert has little or no nutritional value, but is loved by young and old alike. It is easy to make, can be made a day or two ahead and is relatively inexpensive. My sister’s mother-in-law makes this recipe year round, as it is always a crowd pleaser. But, be judicious in how often you have it, because it’s loaded with calories.

In my home this delectable dish has two names. Officially, it’s Grandma Alene’s Four Layer Dessert, but we also call it "the green yucky stuff." That helps keep the uninformed out of it until time for dessert. It has been a longstanding family joke about the name, because it’s anything but yucky.
Ingredients

• 1 cup flour (all purpose)
• 1 stick butter or margarine (I prefer butter) -- softened
• 2 tablespoons sugar
• 8 oz. cream cheese
• 2/3 cup powdered sugar
• 1/2 large tub of whipped topping (e.g., Cool Whip®)
• 2 large packages of pistachio instant pudding
• 2 1/2 cups milk

Grease a 9x13 baking pan. Preheat over to 350 degrees F.

First Layer
Blend flour, butter and sugar, and press into pan. Bake at 350 degrees F for 8 to 10 minutes. Cool completely.

Second Layer
Combine cream cheese, powdered sugar and whipped topping -- beat until smooth and spread over cooled first layer.

Third layer
Combine pudding mix and milk -- mix well and pour over second layer.

Fourth layer
Top with remaining whipped topping and chill several hours or overnight.

Garnish with chopped pecans if desired.

I’ve found that many people are put off when they see the word “pistachio” in the ingredient list. I’d encourage you to overcome this prejudice and give it a try. It is truly an excellent dessert. If you can’t rise to that challenge, you can do what some other folks do; they substitute chocolate pudding for pistachio pudding. The result is still a dessert that melts in your mouth.

Enjoy!

Family Medicine® is a weekly column. To submit questions, write to Martha A. Simpson, D.O., M.B.A., Ohio University College of Osteopathic Medicine, P.O. Box 110, Athens, Ohio 45701, or via e-mail to readerquestions@familymedicinenews.org. Medical information in this column is provided as an educational service only. It does not replace the judgment of your personal physician, who should be relied on to diagnose and recommend treatment for any medical conditions. Past columns are available online at www.familymedicinenews.org.