In a medium bowl, combine the graham cracker crumbs with melted butter, mixing until well coated. Press this mixture firmly into the bottom of a 9x13 inch pan, creating an even layer. Chill the crust in the refrigerator for 15 minutes or until firm.

In a large mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer until smooth and creamy. Gently fold in half of the Cool Whip and spread this cream cheese layer evenly over the chilled crust.

Layer the crushed pineapple over the cream cheese mixture evenly, spreading it out gently with a spatula.

In a separate bowl, whisk together the instant pistachio pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the remaining Cool Whip and spread over the pineapple layer.

Cut the baked yellow cake into slices or cubes and press them gently into the pistachio pudding layer.

Cover the pan tightly with plastic wrap and refrigerate the cake for at least 4 hours or overnight.

Before serving, add additional Cool Whip on top and sprinkle with chopped pistachios.