Pistachio / Walnut Lush

Steps

1. Melt ½ c butter and cool slightly; combine graham cracker crumbs until thoroughly mixed and press into a 13x9 baking dish using the bottom of a measuring cup. Refrigerate for 10 minutes.
2. In a medium bowl, beat softened cream cheese until fluffy.
3. Add in 2 tbl of the milk and the sugar. Mix well.
4. Fold a third of the Cool Whip into the cream cheese mixture, and spread over the top of the crust. Refrigerate 10 minutes.
5. While cream cheese is setting, add both boxes of instant pistachio pudding mix and 2¾ cups of milk to a bowl.Whisk until it begins to thicken. Refrigerate 5 minutes.
6. Spread pudding mixture over the top of the cream cheese layer. Refrigerate for 30 minutes.
7. While it's chilling, make chocolate syrup (below.)
8. Spread remaining 8 ounces of Cool Whip over the top of the pudding layer.
9. Draw lines of chocolate syrup across the top. Run a knife down the top in the opposite direction of the syrup lines, about an inch or so apart.
10. Sprinkle with crushed pistachios / walnuts.
11. Refrigerate for at least 2 hours to let everything firm up. Overnight is even better.
Chocolate Drizzle

The great thing about chocolate drizzle is it is easy to use, and you can use it on just about anything. Chocolate drizzle is often put on cake, cookies, cheesecakes, brownies, pies, and donuts. It even works great for dipping or drizzling over fresh fruit.

12. To make the chocolate drizzle: Use a mesh strainer to sift powdered sugar into the large bowl, eliminating any lumps.
13. Sift the unsweetened cocoa powder into the bowl and mix together.
14. Add the remaining 1 tbl softened butter and stir together.
15. Add 1½ to 2 tbl warm water, ½ tbl at a time, until the drizzle is thick but just barely still pours.