2 pkg. pistachio pudding mix
2 cps. milk
1 8 oz. container of cool whip
2 8 oz. pkg. cream cheese; softened
2 pkg. gram crackers out of 1 box
1 stk. butter (melted)
To get started find a large cake pan, now take the the to packs of gram crackers and crush them up as fine as you can get them, place the crushed gram crackers in a bowl. Add the butter slowly mixing it with the gram crackers until it is all added. You will be able to tell by the way it is mixing if you will need the whole stick or just a little bit,it needs to be a little moist so you can work it into a crust. We sometimes will use more butter because we like the taste that it gives the crust. Take the mix and dump it into the cake pan, use your fingers to push the mix around the pan until you have a crust formed around the entire pan. For a thicker crust use another pack of gram crackers and more butter.
In a large mixing bowl first make the instant pudding use the 2 cups of milk and the 2 pkg. of pistachio pudding mix. Mix the pudding in this manner to improve flavor and to help it set right. When you have the pudding mixed add the cool whip mix with a blender followed by the softened cream cheese blend until smooth. Pour the mixture into the cake pan place in the refrigerator for 1 hour and you are ready to serve.