Line a 8x8 baking dish with aluminum foil. Set aside.
In a medium mixing bowl, combine graham crackers crumbs, sugar and melted butter. Toss until all crumbs are wet.
Press into 8x8 baking dish. Place in the freezer while you make the filling.
In a different medium mixing bowl, whisk together vanilla pudding mix with 2 cups cold milk. Whisk until soft set (you start to feel some resistance while whisking.) Fold in 1 cup whipped cream. Pour over chilled graham cracker crust.
In the same bowl, add pistachio pudding mix and remaining 2 cups milk, whisking until soft set. Fold in 1 cup whipped cream. Pour over vanilla pudding layer, spreading evenly.
Cover with aluminum foil and refrigerate for a minimum of 6 hours. Top with remaining 1 cup of whipped cream.
Garnish with chopped pistachios, chocolate syrup and maraschino cherries.
If you've tried this recipe, please come back and let us know how you like it!
If you don't like a crumbly crust, layer the bottom with whole graham cracker and omit sugar and butter.