Use your hands to combine until it forms a crumbly dough.
Grease the bottom of a cake pan.
Press the dough into the bottom of the pan.
Bake until a nice and light golden brown, about 10 minutes.
Remove from oven and let cool.
In a medium bowl combine cream cheese, powdered sugar and whipped topping. If you have a stand mixer, using the whisk attachment works best. Otherwise, blend on low.
Whip fully until all ingredients are combined.
Spread over the cooled crust.
In another bowl combine the pudding mix and cold milk.
Blend according to package instructions until pudding is thick.
Spread the pudding over the cream cheese layer.
Top with additional cream cheese and chopped pistachios.
Place in refrigerator for 2-4 hours to allow it to firm.