Step 1

Mix biscuit crumbs, chopped pistachios, and melted butter until well combined. Press into the bottom of a lined and greased square baking dish. Chill for 20 minutes.

Step 2

In a saucepan over medium heat, combine raspberries, sugar, and cornstarch. Cook until the mixture thickens. Let it cool completely.

Step 3

Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream.

Step 4

Spread half of the cream cheese mixture over the crust. Add a layer of cooled raspberry mixture. Repeat with the remaining cream cheese and raspberry layers.

Step 5

Refrigerate for at least 4 hours or overnight. Before serving, garnish with fresh raspberries, chopped pistachios, and a dusting of powdered sugar.