Instructions

• In a medium bowl, stir together 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar until evenly moistened. Press the mixture firmly into the bottom of a greased 9×13-inch pan in an even layer. Refrigerate at least 1 hour to set.
• In a mixing bowl, beat 1 (8-ounce) package cream cheese (room temperature) with an electric mixer until creamy. Add 1 cup powdered sugar and beat until smooth.
• Measure out 1 1/2 cups of the 16-ounce container Cool Whip and fold it into the cream cheese mixture until fully combined. Spread this mixture evenly over the chilled graham cracker crust.
• In a large bowl, whisk together 2 small boxes pistachio instant pudding mix and 3 cups whole milk until smooth. Continue whisking about 2 minutes, until the pudding begins to thicken.
• Spread the pudding evenly over the cream cheese layer.
• Spread the remaining Cool Whip (about 1/2 cup) evenly over the pudding layer.
• If desired, sprinkle chopped pistachios on top. Refrigerate at least 2 hours before serving.