1/2 cup butter, melted
1/4 cup granulated sugar
16 oz. whipped topping, divided
8 oz. cream cheese, room temperature
1 cup powdered sugar
2 small boxes pistachio flavored pudding mix
3 cups milk
1/4 cup chopped nuts
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9x13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm. In a separate mixing bowl, combine 2 cups whipped topping, cream cheese, and powdered sugar. Mix until smooth and creamy; spread over cooled crust. Combine pudding mix and milk; whisk until smooth and let stand 5-10 minutes to thicken. Spread pudding over cheesecake mixture. Cover tightly with plastic wrap or foil and refrigerate 2 hours or until ready to serve. Before serving, top with remaining whipped topping and chopped nuts. Cover and refrigerate leftovers.