With a pastry blender mix together all of the crust ingredients. Spread in 9x13 pan and bake at 350° for 10 to 15 minutes. Cool in refrigerator.
Cream together the powdered sugar, cream cheese, and half of the container of whipped cream. Spread onto the cooled crust.
Prepare 2 packages of pistachio instant pudding according to package directions using 3 cups of milk instead of 4. Pour over the cream cheese layer and top with remaining cool whip.
Chill overnight or for at least 5 hours.
Notes
This recipe can be made with almost any flavor pudding such as banana cream or coconut cream.