Ingredients
 Crust:
– 2 cups graham cracker crumbs
– 1/2 cup butter, melted
– 1/4 cup granulated sugar Cream Cheese Layer:
– 1 (8-ounce) package cream cheese, room temperature
– 1 cup powdered sugar
– 1 (16-ounce) container Cool Whip, divided Pistachio Pudding Layer:
– 2 small boxes pistachio instant pudding mix
– 3 cups whole milk Topping:
– Chopped pistachios, optional
Instructions
1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a greased 9×13-inch pan and refrigerate for at least 1 hour.
2. Beat cream cheese with an electric mixer until creamy. Add powdered sugar and mix until smooth. Stir in 1 1/2 cups of Cool Whip and spread over the crust.
3. In a large bowl, whisk together pudding mix and milk until thickened, about 2 minutes. Spread over the cream cheese layer.
4. Top with remaining Cool Whip and sprinkle with chopped pistachios if desired. Refrigerate for at least 2 hours before serving.
PREP TIME & NUTRITION:
Prep Time: 15 minutes, Servings: 16, Calories: 324, Net Carbs: 40g, Fats: 17g, Protein: 4g