Make the crust. In a bowl, mix the crushed cookies, melted butter, sugar, and a pinch of salt until the crumbs look like wet sand. Press into a 9x13-inch dish in an even layer. Use the bottom of a measuring cup to pack it tightly. Chill for 15 minutes while you make the filling.

Whip the cream. If using heavy cream, whip to soft peaks. Don’t overbeat; it should be fluffy and just hold its shape. Keep it cold.

Beat the cream cheese layer. In another bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in the whipped cream or whipped topping gently until combined. Spread this layer over the chilled crust. Tip: Use an offset spatula to avoid pulling up crumbs.

Make the pudding. In a clean bowl, whisk the instant pistachio pudding mix with cold milk for 2 minutes. Let it sit for 1–2 minutes to thicken slightly. It should be pourable but not runny.

Add the pistachio layer. Pour or spoon the pudding over the cream cheese layer. Smooth the top. Tap the dish lightly on the counter to settle the pudding evenly.

Chill to set. Cover and refrigerate for at least 3 hours, or overnight for the best sliceable layers. The flavors also mellow and blend with time.

Finish with topping. Before serving, add a fluffy layer of whipped topping or freshly whipped cream. Sprinkle chopped pistachios on top. Add white chocolate shavings or coconut if you like extra texture.

Slice and serve. Use a sharp knife dipped in hot water and wiped dry between cuts for clean squares. A flexible spatula slides out pieces neatly.