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In a food processor or blender, pulse cookies and pistachios into fine crumbs. Add melted butter and mix until combined and will stick together when pressed between your fingers. Add an additional Tablespoon butter if needed to help the crumbs come together. Press mixture into the bottom of a 9x13-inch baking dish and place in the freezer or the refrigerator 5 minutes.
In a medium bowl, whip the cream cheese with an electric mixer until fluffy. Add in the powdered sugar and mix until combined. Fold in the Cool Whip. Gently spread the mixture evenly over the crust. Place in the freezer or fridge 10 minutes.
In a separate medium bowl, whisk the pudding and milk together until thick. Once thickened, spread evenly over the top of the cream cheese layer. Place back in the fridge for another 10 minutes to allow the pudding to set.
Once pudding has set, spread the remaining Cool Whip on top and sprinkle with chopped pistachios. Chill 2 to 3 hours. Slice just before serving and enjoy while cold.