1. In a food processor or blender, pulse graham crackers and sugar until you create fine crumbs. Remove the crumbs to a medium bowl and drizzle the butter on top of them. Use a fork to combine the butter and graham cracker crumbs. Evenly distribute the crumbs into the bottoms of your serving dishes and gently press them down to create an even crust layer. Since I used small glasses (they're from Ikea by the way) I used the bottom of a glass spice jar to press my crumbs. Set aside.
2. In a medium bowl, combine box of dry pudding mix and milk, whisk for a few minutes. Cover and place in the refrigerator for about 30 minutes.
3. Remove pudding mix from refrigerator and gently fold in 1 cup whipped topping until no white streaks remain. Spoon or pipe pudding mixture into your serving dishes. Cover and refrigerate for at least one hour or until ready to serve.
4. Just before serving, top with additional whipped topping and chopped pistachios.
