2 cups Sour cream
2 cups Cold milk
1 package Pistachio instant pudding
1 baked 9" pie shell, cooled
1 cup Thawed frozen whipped topping
1/3 cup American pistachios, chopped
1 package Chocolate instant pudding
Prepare baked pie shell and set aside to cool. Place 1 cup sour cream and 1 cup milk in a small bowl. Add pistachio pudding mix. Beat for 1 minute at low speed of electric mixer. Pour into pie shell. Spread whipped topping over filling. Sprinkle on chopped pistachios. Prepare chocolate pudding with remaining sour cream and milk. Spoon over nut layer. Chill at least 4 hours. Garnish with whipped topping and more pistachios.