Preheat your oven to 350°F (175°C).
In a medium bowl, combine the all-purpose flour and granulated sugar. Add the softened salted butter and beat until the mixture resembles coarse crumbs.
Press the crust mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake for 15-20 minutes or until lightly golden. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, then pour in the milk and pistachio pudding mix, mixing until creamy and thick.
Spread the pistachio cream filling evenly over the cooled crust and sprinkle chopped pistachios on top.
Cover with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. Cut into bars and serve.
