1-Whip the heavy cream in a stand mixer until stiff peaks form; set aside to keep that airy texture.

2-Boil the water, then dissolve the gelatin in it and let it cool slightly for easy mixing.

3-Beat the cream cheese until it’s smooth and creamy in your mixer bowl.

4-Gradually add the gelatin mixture to the cream cheese in three parts, mixing on low speed to blend well.

5-Blend in the sugar-free pistachio pudding mix until it’s fully incorporated for that signature flavor.

6-Gently fold the whipped cream into the mixture to maintain its light and fluffy quality.

7-Divide the mixture evenly into six 4-oz jars or airtight containers for perfect portions.

8-Seal them up and refrigerate for at least 2 hours to let everything set properly.

9-Serve it plain or add optional toppings like full-fat whipped cream and salted pistachios for extra flair.