Fudge-Bottom Pistachio Bars

 1 1/2 cups grahamcracker crumbs
3 Tbsp sugar
1/4 cup (1/2 stick) unsalted butter, melted
16 oz heavy cream
2 (4 oz) bars bittersweet or semisweet chocolate, finely chopped
8 oz light cream
1 (3.4 oz) package instant pistachio pudding mix
1/2 cup chopped unsalted pistachios

DIRECTIONS:
1. Preheat oven to 350F. Line a 9-inch square baking pan with nonstick foil. In a bowl, mix crumbs and sugar; stir in butter. Press onto bottom of pan, in an even layer. Bake 8 minutes. Cool on rack.

2. In a saucepan, heat 8 oz of the heavy cream until just below a simmer; remove from heat. Add chocolate; whisk until smooth. Pour onto crust. Refrigerate 1 hour.

3. In a bowl, mix remaining 8 oz of the heavy cream with the light cream; add pudding mix. Beat on high speed until thick, stiff peaks form. Spread mixture on chocolate layer evenly. Sprinkle top with pistachios. Cover and freeze 8 hours. Lift bar from pan; let sit at room temperature. Cut into 12 bars while still partly frozen. Store bars in a freezer container and refreeze. Serve bars partly frozen or fully thawed.