Robin McGraw is joining Debbie Matenopoulos in the kitchen preparing a sweet dessert with pistachio pudding.


  • 1 package of pistachio instant pudding
  • 1 – 9 oz. carton of frozen whipped topping, thawed
  • 1 pound can of crushed pineapple
  • 1 cup chopped pecan
  • 1 cup of mini marshmallows (optional/on the side)


1. Drain the pineapple but reserve all the juice.

2. Pour juice into a medium bowl. Add pudding mix and mix until smooth.

3. Mix in whipped topping, pineapple, chopped pecans and marshmallows (optional).

4. Plate dessert in a parfait glass but Robin’s mother used to put them in mason jars or you
could also put into a big beautiful serving bowl.

Check out more delicious recipes at the Home & Family Pinterest Page

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