Pistachio Dessert Cups

In a medium bowl, combine the graham cracker crumbs and melted butter. Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use a plastic cup to press the crumbs into the bottom of the cup to form a crust.
In a large mixing bowl, whisk together the instant pistachio pudding mix and milk. Chill in the refrigerator for five minutes. Add heavy cream to the pistachio pudding mixture and whip with an electric hand mixer on medium-high speed until it has a thick and fluffy consistency. Fill a piping bag with the pistachio mousse and pipe into the cups about ¾ full.
To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form. Fill a piping bag fitted with a Wilton 4B piping tip and pipe a dollop of whipped cream on top of each dessert cup. Sprinkle with chopped pistachios.
Seal the cups with a lid and chill overnight. Store in the refrigerator for up to 3 days.

Pistachio dessert cups can be stored in the refrigerator for about 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.