Begin by preheating your oven to 350°F (175°C). In a mixing bowl, melt 1/2 cup of butter and combine it with 1 cup of all-purpose flour and 1 cup of chopped nuts until the mixture resembles coarse crumbs. Pour this sandy mixture into a greased 9x13” pan and press it evenly across the bottom to form the crust.

Place the prepared crust in the preheated oven and bake for 20 minutes or until it turns lightly golden. Once done, remove it from the oven and let it cool completely in the pan while you prepare the next layer.

In a large mixing bowl, use an electric mixer to beat together 8 ounces of softened cream cheese and 1 cup of powdered sugar until smooth and creamy. Gently fold in 1 cup of Cool Whip until fully incorporated. Spread this mixture evenly over the cooled crust.

In another bowl, whisk together two boxes of instant pistachio pudding mix with 4 cups of milk for about 2 minutes until thick and creamy. Carefully pour the pudding layer over the cream cheese layer.

Once the pudding layer is set, top it with the remaining 2 cups of Cool Whip, spreading it smoothly. Sprinkle with extra chopped nuts or crushed pistachios.

Cover the dessert with plastic wrap and refrigerate for at least 2 hours. Chilling is crucial for achieving that perfect slice later.