Chill your tools: For best results, place your mixing bowl and whisk in the fridge for 10 minutes. Cold tools help the pudding set faster and smoother.

Add the milk and pudding mix: Pour 2 cups of cold milk into the chilled bowl. Sprinkle in the instant pistachio pudding mix.

Whisk until thick: Whisk for about 2 minutes until the mixture thickens and looks glossy. It should mound slightly on the whisk.

Boost the flavor: Stir in vanilla extract and a tiny pinch of salt. This gives the pudding a rounder, more homemade taste.

Fold in texture (optional): Gently fold in half of the chopped pistachios. Save the rest for garnish.

Let it set: Cover and chill for at least 30 minutes, or up to 2 hours. This firms up the texture and deepens the flavor.

Serve: Spoon into bowls. Top with whipped cream, remaining pistachios, and any extras like berries or chocolate.

For extra lightness: If you want a mousse-like texture, fold in 1 cup of whipped cream right before serving.