18 graham crackers
2 packages 3.4 ounces Instant Pistachio Pudding
2 ¼ cups cold milk
8 ounces whipped topping
Chopped pistachios for decorating optional
Line an 8×8 pan with foil and set aside.
In a large bowl whisk together milk & pudding mixes for 1 minute. Refrigerate 5 minutes.
Remove 1 heaping cup of whipped topping and set aside. Fold remaining topping into pudding until combined.
Layer 6 crackers in prepared pan. Top with half of pistachio mixture. Repeat layers ending withy crackers. Top with reserved whipped topping.
Refrigerate overnight, cut into squares and serve.